Red meat: Difference between revisions
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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]],<ref>[http://www.washingtonpost.com/wp-dyn/content/article/2006/11/13/AR2006111300824.html ''Breast Cancer Risk Linked To Red Meat, Study Finds''], ''Washington Post'',2005</ref> [[colorectal cancer]],<ref>''[http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Eating_Lots_of_Red_Meat_Linked_to_Colon_Cancer.asp Eating Lots of Red Meat Linked to Colon Cancer]'', ''[[American Cancer Society]]''</ref><ref>''[http://news.bbc.co.uk/2/hi/health/4088824.stm Red meat 'linked to cancer risk']'', ''BBC News'', 2005</ref> [[stomach cancer]],<ref>''[http://www.cancer.gov/cancertopics/prevention-genetics-causes/causes/meatconsumption Study Links Meat Consumption to Gastric Cancer]'', ''[[National Cancer Institute]]''</ref> [[lymphoma]],<ref>[http://www.cnn.com/US/9604/30/meat.cancer/ ''Study links red meat to some cancers''], ''[[CNN]]'', 1996</ref> [[bladder cancer]]<ref name="Fraser">{{cite pmid|10479227}}</ref> and [[prostate cancer]].<ref name="Fraser"/><ref>{{cite pmid|8105097}}</ref> Furthermore, there are indications that consumption of [[beef]], [[pork]], [[lamb and mutton|lamb]], and [[goat]] from [[domesticated animal]]s is a cause of [[colorectal cancer]].<ref>[http://www.aicr.org/site/PageServer?pagename=res_report_second "Second Expert Report - Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective"]</ref> 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.<ref>BBC NEWS, ''Red Meat Cancer Risk found'', 2006, http://news.bbc.co.uk/2/hi/health/4662934.stm</ref> |
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]],<ref>[http://www.washingtonpost.com/wp-dyn/content/article/2006/11/13/AR2006111300824.html ''Breast Cancer Risk Linked To Red Meat, Study Finds''], ''Washington Post'',2005</ref> [[colorectal cancer]],<ref>''[http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Eating_Lots_of_Red_Meat_Linked_to_Colon_Cancer.asp Eating Lots of Red Meat Linked to Colon Cancer]'', ''[[American Cancer Society]]''</ref><ref>''[http://news.bbc.co.uk/2/hi/health/4088824.stm Red meat 'linked to cancer risk']'', ''BBC News'', 2005</ref> [[stomach cancer]],<ref>''[http://www.cancer.gov/cancertopics/prevention-genetics-causes/causes/meatconsumption Study Links Meat Consumption to Gastric Cancer]'', ''[[National Cancer Institute]]''</ref> [[lymphoma]],<ref>[http://www.cnn.com/US/9604/30/meat.cancer/ ''Study links red meat to some cancers''], ''[[CNN]]'', 1996</ref> [[bladder cancer]]<ref name="Fraser">{{cite pmid|10479227}}</ref> and [[prostate cancer]].<ref name="Fraser"/><ref>{{cite pmid|8105097}}</ref> Furthermore, there are indications that consumption of [[beef]], [[pork]], [[lamb and mutton|lamb]], and [[goat]] from [[domesticated animal]]s is a cause of [[colorectal cancer]].<ref>[http://www.aicr.org/site/PageServer?pagename=res_report_second "Second Expert Report - Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective"]</ref> 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.<ref>BBC NEWS, ''Red Meat Cancer Risk found'', 2006, http://news.bbc.co.uk/2/hi/health/4662934.stm</ref> |
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Eating cooked red meat may increase the likelihood of cancer because [[carcinogen]]ic 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, |
Eating cooked red meat may increase the likelihood of cancer because [[carcinogen]]ic 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, these compounds are also found in poultry and fish, which have not been linked to an increased cancer risk.<ref> BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm</ref> |
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A 2009 study by the [[National Cancer Institute]] indicates a correlation between the consumption of red meat and increased mortality from cancer and cardiovascular diseases.<ref>{{cite pmid|19307518}}</ref> This study has been criticized for using an improperly validated food frequency questionnaire <ref>{{cite pmid|19752416}}</ref>, which has been shown to have low levels of accuracy <ref>{{Cite pmid|2621022}}</ref><ref>{{Cite pmid|11682365}}</ref> |
A 2009 study by the [[National Cancer Institute]] indicates a correlation between the consumption of red meat and increased mortality from cancer and cardiovascular diseases.<ref>{{cite pmid|19307518}}</ref> This study has been criticized for using an improperly validated food frequency questionnaire <ref>{{cite pmid|19752416}}</ref>, which has been shown to have low levels of accuracy <ref>{{Cite pmid|2621022}}</ref><ref>{{Cite pmid|11682365}}</ref> |
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Revision as of 12:49, 18 March 2010
 | This article's lead section may be too short to adequately summarize the key points. (September 2009) |
 | This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (September 2009) |
Red meat in traditional culinary terminology is meat which is red when raw and not white when cooked. Red meat includes the meat of most adult mammals and some fowl (e.g. ducks). In the nutritional sciences, red meat includes all mammal meat.
Definitions
Gastronomic
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]
Red meat does not refer to how well a piece of meat is cooked. Nor does it refer to its coloration after cooking[citation needed]. A cut of meat is red or white independent of whether it is served rare, or cooked until it is well-done.
Nutritional
The main determinant of the nutritional definition 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%.[3]
According to the USDA all meats obtained from livestock are red meats because they contain more myoglobin than chicken or fish.[4]
In the health discussion below, we assume the nutritional, not the traditional gastronomic, definitions.
Nutrition
 |
Red meat is a source 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.[5] Red meat is the richest source of Alpha Lipoic Acid, a powerful antioxidant.[6]
Food pyramid
The 1992 edition of the USDA food guide pyramid has been criticized for not distinguishing between red meat and other types of meat.[7] The 2005 edition, My Pyramid, recommends lean forms of red meat.[8]
Health risks
While red meat is a good source of complete protein and iron, studies have found correlations to several health risks.
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,[9] colorectal cancer,[10][11] stomach cancer,[12] lymphoma,[13] bladder cancer[14] and prostate cancer.[14][15] Furthermore, there are indications that consumption of beef, pork, lamb, and goat from domesticated animals is a cause of colorectal cancer.[16] 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.[17]
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, these compounds are also found in poultry and fish, which have not been linked to an increased cancer risk.[18]
A 2009 study by the National Cancer Institute indicates a correlation between the consumption of red meat and increased mortality from cancer and cardiovascular diseases.[19] This study has been criticized for using an improperly validated food frequency questionnaire [20], which has been shown to have low levels of accuracy [21][22]
Cardiovascular diseases
Red meat consumption is associated with cardiovascular diseases, possibly because of its high content of saturated fat.[14]
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.[23][24]
Other health issues
Regular consumption of red meat has also been linked to hypertension[14] and arthritis.[14]
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.[25]
References
- ^ Oxford English Dictionary, Second Edition, 1989
- ^ Larousse Gastronomique, first edition
- ^ "Iowa State Animal Science". Retrieved 2009-09-16.
- ^ "USDA-Safety of Fresh Pork...from Farm to Table". Fsis.usda.gov. 2008-05-16. Retrieved 2009-09-16.
- ^ Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Red Meats: Nutrient Contributions to the Diet, September 1990, http://www.oznet.ksu.edu/library/fntr2/mf974.pdf
- ^ The Nutrition Reporter newsletter, Alpha-Lipoic Acid: Quite Possibly the "Universal" Antioxidant, July 1996, http://www.thenutritionreporter.com/Alpha-Lipoic.html
- ^ Harvard School of Public Health, Food Pyramids: What Should You Really Eat, 2008, http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid-full-story/index.html
- ^ United States Department of Agriculture, Inside the Pyramid, 2005, http://www.mypyramid.gov/pyramid/meat.html
- ^ Breast Cancer Risk Linked To Red Meat, Study Finds, Washington Post,2005
- ^ Eating Lots of Red Meat Linked to Colon Cancer, American Cancer Society
- ^ Red meat 'linked to cancer risk', BBC News, 2005
- ^ Study Links Meat Consumption to Gastric Cancer, National Cancer Institute
- ^ Study links red meat to some cancers, CNN, 1996
- ^ a b c d e Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 10479227, please use {{cite journal}} with
|pmid=10479227instead. - ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 8105097, please use {{cite journal}} with
|pmid=8105097instead. - ^ "Second Expert Report - Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective"
- ^ BBC NEWS, Red Meat Cancer Risk found, 2006, http://news.bbc.co.uk/2/hi/health/4662934.stm
- ^ BBC NEWS, Red meat 'linked to cancer risk' , 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
- ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 19307518, please use {{cite journal}} with
|pmid=19307518instead. - ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 19752416, please use {{cite journal}} with
|pmid=19752416instead. - ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 2621022, please use {{cite journal}} with
|pmid=2621022instead. - ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 11682365, please use {{cite journal}} with
|pmid=11682365instead. - ^ Science Daily, Study Shows Lean Red Meat Can Play A Role In Low-Fat Diet, 1999, http://www.sciencedaily.com/releases/1999/07/990702075933.htm
- ^ Davidson MH, Hunninghake D, Maki KC, Kwiterovich PO, Kafonek S (1999). "Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial". Arch. Intern. Med. 159 (12): 1331–8. doi:10.1001/archinte.159.12.1331. PMID 10386509.
{{cite journal}}: Unknown parameter|month=ignored (help)CS1 maint: multiple names: authors list (link) - ^ "Real Men Eat Meat". Nytimes.com. Retrieved 2009-09-16.