Red meat

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Red meat in culinary terminology refers to meat which is red-colored when raw. Red meat includes the meat of many, but not all, mammals.^{[citation needed]}

Contents 1 Gastronomy: red coloured meat 2 Cooking 3 Myoglobin concentration 4 Health effects 4.1 Cancer 4.2 Cardiovascular diseases 4.3 Other health issues 4.4 Health Benefits 4.5 Premature death link 4.6 Food pyramid 5 Culture 6 References

[edit] Gastronomy: red coloured meat

In gastronomy, red meat is darker-colored meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals such as cows, sheep, and horses is invariably considered red, while chicken and rabbit are invariably considered white. The meat of young mammals such as milk-fed veal calves and sheep, and pigs is traditionally considered white; while the meat of duck and goose is considered red,^[1] though the demarcation line has been shifting. Game is sometimes put in a separate category altogether (French viandes noires 'black meats').^[2]

[edit] Cooking

Red meat does not refer to how well a piece of meat is cooked or its coloration after cooking. A steak or hamburger is red meat whether it is served rare, or cooked until it is well-done; pork is also red, though it turns to a whitish color when cooked. According to the USDA all meats obtained from livestock are red meats because they contain more myoglobin than chicken or fish.^[3]

[edit] Myoglobin concentration

The main determinant of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; chicken thigh has 0.18-0.20%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.^[4]

In the health discussion below, we assume the nutritional, not the traditional gastronomic, definitions.

[edit] Health effects

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While red meat is a good source of complete protein and iron, its regular consumption presents several health risks, largely due to the saturated fat content of many cuts.^[5]

[edit] Cancer

Recent studies show that red meat could pose an increase in cancer risk. Some studies have linked consumption of large amounts of red meat with breast cancer,^[6] colorectal cancer,^[7][8] stomach cancer,^[9] lymphoma,^[10] bladder cancer^[11] and prostate cancer.^[11][12] Furthermore, there is convincing evidence that consumption of beef, pork, lamb, and goat from domesticated animals is a cause of colorectal cancer.^[13] Professor Sheila Bingham of the Dunn Human Nutrition Unit attributes this to the haemoglobin and myoglobin molecules which are found in red meat. She suggests these molecules, when ingested trigger a process called nitrosation in the gut which leads to the formation of carcinogens.^[14][15]

Eating cooked red meat may increase the likelihood of cancer because carcinogenic compounds called heterocyclic amines are created during the cooking process. Heterocyclic amines may not explain why red meat is more harmful than other meat, however, as these compounds are also found in poultry and fish, which have not been linked to an increased cancer risk.^[16]

[edit] Cardiovascular diseases

Red meat consumption is associated with cardiovascular diseases, possibly because of its high content of saturated fat.^[11]

A 1999 study funded by the National Cattlemen's Beef Association, an advocacy group for beef producers, involved 191 persons with high cholesterol on diets where at least 80% of the meat intake came from either lean red meat in one group, or lean white meat in another. The results of this study showed nearly identical cholesterol, and triglyceride levels in both groups. This study suggests that lean red meat may play a role in a low-fat diet for persons with high cholesterol. ^[17][18]

[edit] Other health issues

Regular consumption of red meat has also been linked to bone loss,^[19] type 2 diabetes,^[20] hypertension^[11] and arthritis.^[11]

[edit] Health Benefits

Red meat is the largest contributor of saturated fat in the Western diet. Studies have shown that replacement of carbohydrate with meat (red) can produce favorable changes in triglycerides, HDL and a reduction in LDL [2]. Numerous cultures such the Masai, Inuit, and plains Indians thrived in the early part of the 20th century on diets generally high in meat and animal fats.

[edit] Premature death link

A study published in the Archives of Internal Medicine, of more than 500,000 middle-age and elderly Americans found that those who consumed the equivalent of about a small hamburger every day were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. "The bottom line is we found an association between red meat and processed meat and an increased risk of mortality," said Rashmi Sinha of the National Cancer Institute.^[21][22][23]

[edit] Food pyramid

The traditional food guide pyramid has been criticized for not distinguishing between red meat and other types of meat.^[24] The newer My Pyramid recommends lean forms of red meat.^[25] The healthy eating pyramid recommends that red meat be consumed sparingly.^[26]

Red meat is one of the richest sources of iron. Red meat also contains protein, levels of creatine, minerals such as zinc and phosphorus, and vitamins such as niacin, vitamin B₁₂, thiamin and riboflavin.^[27] Red meat is the richest source of Alpha Lipoic Acid, a powerful antioxidant.^[28]

[edit] Culture

In some cultures eating red meat is considered a masculine activity, possibly due to traditions of hunting big game as a male rite of passage.^[29]

The term "red meat" is sometimes used derisively in politics to refer to rhetoric and bluster meant to excite one's political base. "Red meat" is generally considered to be divisive, belligerent, and without substance.^[30]

[edit] References