Red meat and health: New evidence questions grilling habits

In a recent article by The Economist, the question of red meat consumption is revisited, particularly as grilling season approaches. While red meat is known for its nutritional benefits, including being a rich source of B vitamins, protein, and easily absorbed iron, it also carries significant health risks. High in cholesterol and saturated fats, red meat has long been associated with an increased risk of heart disease. Additionally, processed meats like sausages and salami contain preservatives that have been linked to a higher cancer risk, as have certain chemicals produced when meat is cooked at high temperatures.

A new study published in Nature Medicine on March 24th provides further evidence against frequent red meat consumption. Tracking over 100,000 health professionals in the U.S., the researchers looked at their diets and overall health, documenting everything from fruits and vegetables to pizza and French fries. The findings were stark: those who consumed the most red meat were the least likely to reach 70 in good health. Furthermore, those who did make it to that milestone were more prone to chronic diseases and poorer cognitive, mental, and physical health. Notably, red meat consumption proved to have a more detrimental effect on health than other unhealthy foods, like sugary desserts.

While observational studies like this one can provide valuable insights, they are not foolproof, as participants often misreport their food intake. However, organizations like the World Health Organization’s International Agency for Research on Cancer have used such studies to estimate that the risk of cancer increases by 17% for every 100 grams of red meat consumed daily, and 18% for every 50 grams of processed meat.

Further support for the negative health impact of red meat comes from randomized-controlled trials. One such trial, conducted by the University of California, San Francisco, in 2019, showed that a diet high in red meat led to increased cholesterol levels compared to a meat-free diet with the same amount of saturated fat. Participants also had higher levels of Trimethylamine-N-oxide (TMAO), a compound linked to heart disease.

Despite these findings, the article suggests that occasional consumption of lean red meat is unlikely to pose significant harm. The key factor, according to experts like Gunter Kuhnle of the University of Reading, is the overall dietary pattern. For a healthier grilling experience, the article advises adding some vegetable skewers to the barbecue alongside the meat.

By Vugar Khalilov