red meat

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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 ?
"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.
The number of people with red meat allergies in the United States is unclear, but researchers estimate that it may be 1 percent of the population in some areas.
The 22 experts from 10 countries, convened by the IARC Monographs Programme, classi-fied the consumption of red meat as "probably carcinogenic to humans", based on limited evidence that the consumption of red meat causes cancer in humans and "strong mechanistic evidence supporting a carcinogenic effect".
And they're more likely to die during years-long studies than those who eat less red meat.
The study, published in the British Journal of Nutrition (volume 105, issue 01), not only confirmed again that red meat from animals "finished" on grass for the six weeks before slaughter contains significantly more omega-3 polyunsaturated fatty acids than meat from grain-fed feedlot animals, but also demonstrated for the first time that healthy consumers who ate that grass-finished meat for only four weeks showed significant increases in blood levels of omega 3s compared with those eating grain-finished red meat.
What's more, chicken isn't even always better for you than red meat. A four-ounce serving of skinless chicken thigh supplies about a sixth of your daily limits for fat and saturated fat (the kind that raises your cholesterol).
If Americans used this new approach to prepare one-third of the red meat they currently consume, "it would lower the [total U.S.] consumption of saturated fats by about 3 percent of calories," Small and his coauthors assert in their report.
The red meats are higher in iron, but poultry's not a bad source (8 to 11 percent of the USRDA).
Meanwhile, 55 percent of surveyed adults had red meat, and 49 percent of males and 37 percent of females ate at least one serving of a breakfast meat or lunch meat.
Also included under the banner of red meat are processed pork products such as bacon and sausage.
A new study of 14,916 male physicians links eating red meat to prostate cancer.