RISKS OF RED MEAT

Are you a red meat fanatic? Or do you tend to avoid it? Research suggests that you might want to reduce the amount of red meat in your diet to improve your health.

A higher percentage of red meat in the diet increases your risk of dying from cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease, and liver disease. These eight conditions are among the most common health concerns people face and many of them—such as heart disease, stroke, and diabetes—respond to dietary changes. Red meat is also associated with obesity, which drastically increases chances of harm from several of the conditions listed above.

Red meat contains more saturated fat and cholesterol than other sources of protein. Saturated fat is associated with higher levels of bad cholesterol, which then prompts blockages in blood vessels. And processed red meats such as bacon and sausage contain preservatives and flavoring chemicals that increase the risk of stomach and colorectal cancers.

If you’re looking to swap out the red meat for healthier options, go for white meat, beans, soy foods such as tofu and edamame, nuts, or seeds.

The information posted on this blog and website are for general information only and should never be relied on as specific medical advice for an individual reader.  No financial relationship exists between us and any recommended products or persons mentioned. All material contained here is the property of the Sheldon Sowell Center for Health, PC, and cannot be copied, reprinted, or linked to without our express permission.