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 ?
He added: "Looking at the report itself, I am very surprised by IARC's strong conclusion on categorising processed red meat as definitely and red meat as being probably carcinogenic to humans given the lack of consensus within the scientific community and the very weak evidence regarding the causal relationship between red meat and cancer.
The IARC group considered more than 800 studies that investigated associations of more than a dozen types of cancer with the consumption of red meat or processed meat in many countries and populations with diverse diets.
A large meta-analysis, published online in May in the Journal of the American College of Nutrition, analyzed the relationship between red meat intake and risk for colorectal cancer and concluded "red meat does not appear to be an independent predictor of CRC risk," according to Dominik Alexander, PhD, MSPH, the epidemiologist who conducted the research on behalf of the Beef Checkoff.
As for public health, Christopher Wild, director of IARC said "the results are important in enabling governments and international regulatory agencies to conduct risk assessments in order to balance the risks and benefits of eating red meat and processed meat.
To put red meat in the same sentence as tobacco and asbestos is absurd," Hall said.
Q: Are people who eat more red meat more likely to die prematurely?
High use of red meat, salt and chilies increase stomach acidity and can be dangerous for those having problems of regurgitation, stomach ulcers, diabetes, hypertension, liver, renal, cardiac and hepatitis.
The researchers say an individual should not consume more than 250 gramsof red meat in a day.
Researchers said that red meat and resistant starch have opposite effects on the colorectal cancer-promoting miRNAs, the miR-17-92 cluster and the findings supports consumption of resistant starch as a means of reducing the risk associated with a high red meat diet.
Doctors have long warned that a diet loaded with red meat is linked to cancers including those of the colon and pancreas, but there has been less evidence for its role in breast cancer.
commercial red meat production in 2013, similar to 2012.
A survey, by the Meat Advisory Panel, has revealed that families from the West Midlands were unsure which meats were classified as red meat.