Red meat contains many vitamins and minerals that are essential for a healthy and balanced diet. In recent years, however, its reputation has been severely damaged, with studies suggesting that the intake of red meat may increase the risk of cancer and other diseases. But is it really that bad for us?
The truth is that in the last 10 years, the consumption of red meat has decreased around 4.5 kilograms per person, being 2014 the year in which the lowest amount of red meat has been consumed since 1960. Why are we reducing the consumption of red meat?
According to a survey conducted in 2016 by Harris Interactive, approximately 8 million adults in the United States are vegetarians or vegans. However, it seems that many millions more people around the world are choosing foods based on vegetables and fruits instead of meat based products because we believe they are healthier. The survey found that 37% of adults "always" or "sometimes" opted for vegetarian meals when eating at a restaurant, citing concern for health as a reason in 36% of responses.
Several studies have already suggested that when it comes to our health, a diet based on vegetables and fruits is the best way to go. In December 2016, an article from the Academy of Nutrition and Dietetics stated that a diet of this type could reduce the risk of type 2 diabetes by 62%, as well as reduce the risk of heart attack and stroke.
In this way, we review the health risks of eating red meat:
When it comes to the intake of red meat, cancer is perhaps the most marked implication. In October 2015, the World Health Organization (WHO) published a report concluding that red meat was "probably carcinogenic to humans", which means there is some evidence that it may increase the risk of cancer. In addition, the WHO also reported that processed meats were "carcinogenic to humans", which means that there is sufficient evidence that the intake of processed meat increases the risk of cancer.
An unhealthy diet, high in saturated fats and cholesterol, represents a well-known risk factor for heart disease. A large number of studies have suggested that red meat increases the risk of heart disease and other cardiovascular conditions.
A 2014 study of more than 37,000 men in Sweden concluded that men who consumed more than 75 grams of processed red meat per day had a 1.28 times greater risk of heart failure than those who consumed less than 25 grams per day. However, another study by researchers at Purdue University in West Lafayette (USA) found that eating 85 grams of red meat three times a week did not lead to an increase in risk factors for cardiovascular disease.
Diverticulitis
Diverticulitis is a condition in which inflammation occurs in one or more of the sacs that line the wall of the colon; This inflammation can lead to a series of serious complications, including abscesses, perforation of the colon and peritonitis.
Although the specific causes of diverticulitis are unclear, a study published in the journal Gut in 2017 suggested that eating large amounts of red meat may also increase the likelihood of developing diverticulitis. Compared to men who ate low amounts of red meat, those who claimed to eat the highest amounts had a 58% higher risk of developing diverticulitis.
