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
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red meat

Clinical nutrition Carcass meat–skeletal muscle from grazing livestock–a major source of protein in the western hemisphere. Cf White meat.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

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.

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References in periodicals archive ?
reduced its consumption of red meat from beef and pork then increased poultry in 2018.
"While the mechanism through which poultry consumption decreases breast cancer risk is not clear, our study does provide evidence that substituting poultry for red meat may be a simple change that can help reduce the incidence of breast cancer," the researcher added.
Women who ate the most red meat had a 23% higher risk of developing breast cancer, compared with those who ate the least, the study found.
"Our study adds further evidence that red meat consumption may be associated with increased risk of breast cancer whereas poultry was associated with decreased risk."
Consumption of red meat has become unpopular during the last few decades over concerns about its association with increased heart disease.
RISKS AND BENEFITS RATHER than saying all red meat is bad, we need to look at the risks and benefits of including it in our diet.
"This novel finding from a small group of subjects from Virginia raises the intriguing possibility that allergy to red meat may be an underrecognized factor in heart disease," said study leader Coleen McNamara, M.D., a professor of medicine in the Cardiovascular Research Center of the University of Virginia Health System, Charlottesville.
So, how then do we reduce carcinogenesis of the above compounds?The negative health effects of processed red meat on human health can be reduced by taking food high in fibre together with red meat.
The findings, published in the International Journal of Cancer, showed that those regularly eating red meat compared to a red meat-free diet had higher rates of distal colon cancer-cancer found on the descending section of the colon, where faeces is stored.
The findings, published in the International Journal of Cancer, showed that those regularly eating red meat compared to a red meat-free diet had higher rates of distal colon cancer -- cancer found on the descending section of the colon, where faeces is stored.
Representatives from red meat levy body Hybu Cig Cymru - Meat Promotion Wales (HCC) were present at the recent Nursing in Practice conference held in Cardiff at the All Nations Centre to improve knowledge and understanding among health professionals about the importance of red meat in a health context.