red meat


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Related to red meat: white meat
Carcass meat—skeletal muscle from grazing livestock—a major source of protein in the western hemisphere. Accumulating data have linked high red meat consumption to various malignancies, including stomach and colorectal cancer, lymphoma, cardiovascular disease, hypertension, arthritis and an increased risk of blindness

red meat

Clinical nutrition Carcass meat–skeletal muscle from grazing livestock–a major source of protein in the western hemisphere. Cf White meat.

Patient discussion about red meat

Q. is red meat bad for you??? and what about white meat like pork??? why is consider to be healthy eating vegie what are the advantages of this kind of diet ?

A. Eating a lot of red meat is considered to be a risk factor for developing colon cancer, and therefore it is advised not to eat too much of it. On the other hand, a diet rich with vegetables and fruit is considered very good because of the high fiber content, which is very benefitial for your gastrointestinal system. A diet poor with high fiber products is also considered a risk factor for the developement of colon cancer. White meat has a high content of fat and cholesterol, and is also not very recommended to be eating a lot of.

Q. is red meat bad for you??? and what about white meat like pork??? why is consider to be healthy eating vegie what are the advantages of this kind of nutrition ? what are the actual differences in a nutrition matter ?

A. Eating red meat an average of about twice a day seems to raise the risk of stomach cancer. This risk is increased even more if the meat is barbecued and well done. there are more evidence about colon cancer , and also higher risk of strokes. but i have no idea about white meat. although barbecued meat (white or red) had a material that our liver cause it to be cancerous.

More discussions about red meat
References in periodicals archive ?
HCC's consumer executive Elwen Roberts said: "It was great to see so many nurses and healthcare practitioners genuinely interested in the relationship between red meat and health.
Specifically, compared to those in the lowest quartile intake, those in the highest quartile intake of red meat and poultry had a 23 percent and 15 per cent increase in risk of diabetes, respectively, while the intake of fish/shellfish was not associated with risk of diabetes.
Dr Juliott Vinolia, clinical dietician and head of the nutrition department at Medeor 24/7, told Gulf News: "According to the recommendations of the American Dietary Association, it is not advisable to eat more than 150 to 200 gm of red meat in a day.
The increased mortality because of processed red meat was influenced by nitrate intake and to a lesser degree by iron.
This suite of educational resources will help students develop a greater understanding about the numerous activities Australian red meat processors use to process cattle, sheep and goats into the red meat products you find at your local butcher and supermarket.
What to do: Replace red meat with fish, poultry, beans, tofu, nuts, or other protein foods.
Subjects in the HPFS responded to questionnaires regarding their dietary habits, with questions specifically asking if they consumed red meat and/or unprocessed red meat and at what frequency.
The association was stronger for unprocessed red meat than for processed red meat.
5 years, the researchers found that red meat intake was strongly associated with an increased risk of ESRD in a dose-dependent manner.
Just 6% said they do not eat enough red meat and would try to eat more, while 8% felt they eat too much and would try to eat less.
Early in 2015, Cargill conducted a Proprietary Red Meat Consumer Study of 8,000 fresh red meat consumers.
Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes.