Red meat is mammal meat that is normally red when raw. Although human beings have been taking red meat throughout the years, it is one of the most controversial foods as many believe that it can cause harm. Health nutritionists have been debating about the benefits and risks of taking red meat to determine whether it is healthy or not. The main difference between healthy and unhealthy foods is based on whether the foods are natural and plant-based. Unhealthy foods can be described as foods that have a low nutritional value, are high in saturated fat, calories, and sugars. Foods can also become unhealthy due to their preparation methods. Most unhealthy foods are processed foods that contain high amounts of chemicals and have a low amount of essential nutrients required by the body. Food can also be described to be unhealthy if it can lead to various negative health effects such as cancer, heart disease, diabetes, stroke, and death. Red meat is unhealthy because it has high saturated fats, high iron, chemicals, it is processed food and can lead to negative health outcomes like heart disease, cancer, and diabetes.
Saturated Fats, Iron, Sodium and Heart Disease
Eating red meat has been linked to the incidences of heart diseases due to the high amount of saturated fats. Red meat is beef, lamb, and pork usually have higher amounts of cholesterol and saturated fats that can play a huge role in the development of coronary heart disease. Saturated fats are a type of unhealthy fats that can raise cholesterol to the extent which they impact the heart’s health. Other components of red meat that make it unhealthy are the presence of huge amounts of iron and sodium that can lead to heart disease. The type of iron found in red meat, referred to as heme iron, has been linked to fatal heart disease and heart attacks. The presence of sodium in processed meat is also a risk factor for the development of heart disease. Zhong et al. (2020) established that two servings of red meat per week could create a difference in the formation of cholesterol, saturated fats, and heart disease. The presence of saturated fat and trans fat is what makes red meat unhealthy, as it can lead to the development of heart diseases and other complications.
Delegate your assignment to our experts and they will do the rest.
Processed Items and Chemicals
Processed red meat have a higher association with the risks of developing heart disease and cancer. Most of the red meat consumed today contain high amounts of chemicals and additives that can lead to additional health risks. The red meat consumed today also different from the meat consumed by people in the past before food processing of foods. In the past, Animals could roam free and eat grass, insects, and other naturally occurring food items. However, the current production of red meat is taken from a cow that is raised in a factory, fed with grains, antibiotics, and growth-promoting hormones. The meats also go through a huge amount of processing after the animals have been slaughtered. The meat can be cured, smoked, and treated with preservatives, nitrates, and other chemicals. Kim et al. (2017) observed that there is a relationship between processed red meat with the risks of stroke incidences and mortality. The addition of chemicals in processed red meat was also found to increase the chances of developing cancer. Red meat is thus unhealthy because it is processed, leading to multiple health risks.
Iron, Preservatives and Cancer
Red meat contains iron and multiple preservatives that have been associated with the increased risks of developing colorectal and other cancers. According to Hur et al. (2019), red meat can be identified as one of the main causes of colorectal cancer. The increased risk of cancer is caused by the presences of heme iron that is more easily absorbed compared to other forms of iron and can cause oxidation and damage to cells. The presence of preservatives in red meat can also lead to cancers as the preservatives can become carcinogenic compounds when absorbed in the body. However, there have been multiple arguments against the fact that red meat can lead to colon cancer. Hur et al. (2019) observed that it was difficult to conclude that red meat was the main cause of colorectal cancer. Instead, the cancer was caused by multiple factors such as alcohol consumption, vegetable and fruit intake, stress, obesity, overweight, smoking, and red meat. While the cancer was caused by different factors, red meat was also one of the causative agents.
The risks of developing colorectal cancer also increase with the preparation process of red meat. Harmful substances are usually produced when cooking or preparing red meat. Some of the substances include heterocyclic amines (HCAs), N-nitroso compounds, and polycyclic aromatic hydrocarbons (PAHs). HCAs can also be produced when cooking other types of meat like fish and poultry meat. Other procedures of cooking that can lead to cancer include not cooking meat, precooking meat in a microwave, and turning or flipping meat regularly when cooking.
Red meat may also result in an increased risk of developing type 2 diabetes. According to Walk (2017), processed red meat has higher concentrations of glucose and insulin. The study showed that the increase in taking an additional 50 g daily of processed meat led to higher risks of developing type 2 diabetes. Other components of red meat that could contribute to the higher risk of developing diabetes were found to be saturated fatty acids, branched amino acids, and nitrates. The different components in red meat that could lead to the development of diabetes show that it is an unhealthy food product.
The opposing argument regarding the unhealthy effects of red meat has been based on its nutritional benefits. Red meat is high in iron, making it important for women and teenage girls in their childbearing years. Red meat is also a key source of vitamin B12 that helps to make the DNA and keeps the red blood cells healthy. It is also used to supply zinc which ensures that the immune system is functioning optimally. Those that take red meat or advise people on taking it may argue that they take it because of its nutritional value. However, the nutrients found in red meat can also be found in other plant-based healthy foods. Legumes and cereals provide an adequate amount of proteins and minerals required for the optimal functioning of the body. People should thus limit taking red meat and choose healthier food alternatives that offer a similar nutritional value.
In conclusion, the analysis showed that red meat could be an unhealthy food product because of the presence of saturated fats, glucose, and other chemicals that can lead to negative health outcomes like heart disease, cancer, and diabetes. The recommendation is that people should consider taking other alternatives to red meat by eating plants that offer similar nutritional values. People should cut back on red meat and processed food items and opt for taking fruits and vegetables to prevent the development of health problems. The overall impact of taking other healthy food alternatives is that it will lead to better health outcomes.
References
Hur, S. J., Yoon, Y., Jo, C., Jeong, J. Y., & Lee, K. T. (2019). Effect of dietary red meat on colorectal cancer risk—a review. Comprehensive reviews in food science and food safety , 18 (6), 1812-1824. https://doi.org/10.1111/1541-4337.12501
Kim, K., Hyeon, J., Lee, S. A., Kwon, S. O., Lee, H., Keum, N., ... & Park, S. M. (2017). Role of total, red, processed, and white meat consumption in stroke incidence and mortality: a systematic review and meta‐analysis of prospective cohort studies. Journal of the American Heart Association , 6 (9), e005983. https://doi.org/10.1161/JAHA.117.005983
Wolk, A. (2017). Potential health hazards of eating red meat. Journal of internal medicine , 281 (2), 106-122. https://doi.org/10.1111/joim.12543
Zhong, V. W., Van Horn, L., Greenland, P., Carnethon, M. R., Ning, H., Wilkins, J. T., ... & Allen, N. B. (2020). Associations of processed meat, unprocessed red meat, poultry, or fish intake with incident cardiovascular disease and all-cause mortality. JAMA internal medicine , 180 (4), 503-512. https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2759737
