Red meat contains numerous vitamins and minerals that are essential for a healthy, balanced diet. In recent years, however, its reputation has been severely blemished, with studies suggesting that red meat intake can increase the risk of cancer and other diseases. But is it really that bad for us?
For many households, it is considered a food staple, with some of us consuming beef, lamb, and pork in different variations on a daily basis. Then what is the harm?
When it comes to your intake, cancer has been the most published health implication. In October 2015, the World Health Organization (WHO) published a report concluding that it is “probably carcinogenic to humans,” meaning that there is some evidence that it can increase the risk of cancer. Additionally, the WHO concluded that processed meats – defined as “meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation” – is “carcinogenic to humans,” meaning that there is sufficient evidence that processed meat intake increases cancer risk.
We’ve also read studies on red meat and heart disease, kidney disease, gout and other diseases. But despite the evidence, red meat in moderation or every once and awhile is not a problem. You will always want to have a balanced diet that includes unlimited amounts of vegetables, but adding in red meat here and there is not a problem. Everything in moderation!