Answer Posted / ntegerejimana theogene
Red meat can increase your risk for heart disease, cancer
and diabetes.
Red meat can increase your risk for heart disease, cancer
and diabetes.
Red meat includes fresh beef, pork, lamb, mutton and veal,
as well as processed meats that come from these animal
sources. These foods can add value to your diet, as they are
rich in protein, iron, B vitamins and zinc. However, their
saturated fat and cholesterol content can adversely affect
your health, and the manner in which red meat is produced,
processed and cooked can also impact your well-being. For
these reasons, limiting your intake of this type of meat can
improve your overall health and lower your risk of
developing disease.
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Cardiovascular Disease
Animal-based dietary fats, such as the ones found in red
meat, can contribute to risk factors associated with heart
disease and stroke. They add cholesterol and saturated fats
to your diet, which can increase the accumulation of a fatty
substance called plaque to the walls lining your arteries.
In this condition, known as atherosclerosis, your heart
works harder to pump blood through the narrowed blood
vessels, increasing your chance of heart attack. The fats in
red meat can also cause you to put on extra weight, a risk
factor for developing high blood pressure, which is also a
risk factor for cardiovascular disease.
Cancer
Red meat can increase your likelihood of developing cancer
in several ways. For example, the iron in red meat is
contained in a protein called heme, and this protein can
easily undergo a chemical change in your gut to form
carcinogenic N-nitroso compounds associated with, for
instance, colorectal cancer. The fat content of red meat
might be a contributing factor in the incidence of estrogen-
and progesterone-sensitive breast cancer, and, in addition,
hormones used in the production of red meat can exhibit
estrogenic activity and might also boost your breast cancer
risk.
Diabetes
The greater the amount of red meat you consume, and of
processed red meat in particular, the greater your risk can
be of developing type 2 diabetes. Processed red meats can
contain preservatives such as nitrosoamines that are toxic
to the pancreatic cells that produce insulin. In addition,
chemical changes to red meat during cooking or processing
can lead to insulin resistance in your cells and tissues.
Although the relationship between the saturated fats in red
meat and type 2 diabetes onset is unclear, the cholesterol
content of these foods is associated with an increased risk
of developing the disease.
Considerations
Cooking methods for red meat – and for poultry and fish as
well – can affect the health risks associated with consuming
animal proteins. Pan-frying at high heat or grilling over an
open flame can cause the amino acids, creatine and sugar in
red meat to form heterocyclic amines, compounds that can
cause gene mutations. Polycyclic aromatic hydrocarbons can
form when fats and liquid from red meat drip onto open
flames and then adhere to the meat as the flames return to
the food surface. Both these chemicals might alter the
structure of your DNA and potentially increase your cancer
risk. Cooking red meat over low heat and avoiding grilled
red meat can help limit your intake of heterocyclic amines
and polycyclic aromatic hydrocarbons.
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