Rewards and risks of red meat

19 October, 2012

It is generally seen that meat lovers don't even bother to look at the vegetarian dishes, cooked with so much care, but that might not always be a prudent thinking. Eating too much of red meat could prove bad for health. Read on to know why.

RED MEAT that includes beef, pork and lamb is a good source of protein and energy. The meat gets its colour from a protein called myoglobin, which holds the oxygen in the muscles. The amount of myoglobin present in the muscles of the animal determines the colour of the meat. Beef, pork and lamb contain more amount of myoglobin hence the name red meat.

There are some benefits of red meat like it is rich in zinc and hence important for immune system; it contains loads of iron and is a good source of vitamins and minerals, which includes potassium, phosphorus, selenium, magnesium and vitamin B complex. A research done by the Deakin University, Australia says that eating a moderate amount of lean meat is found to be important for an overall health and helps the women to fight anxiety and depression, reported The Times of India.

According to a recent study published in Archives of Internal Medicine, intake of red meat is associated with a higher risk of death. Consuming more than 1.5 ounce of red meat a day can increase the mortality rate. The saturated fats present in red meat are the major contributors for the cardiovascular diseases, as it increases the levels of low density lipoproteins and the total body cholesterol.

The red meat can also increase the risk of colorectal cancer or bowel cancer, as it produces carcinogens when cooked at high temperature; the heme iron found in red meat is also a cause of cancer. Eating red meat on a daily basis can increase the risk of arthritis and osteoporosis. According to a study, more than one serving of red meat per day can increase the risk of breast cancer in young women.