In the nutritional and agricultural fields, red meat is any meat that has more myoglobin than the white meat from chicken.[dubious ] All meats obtained from mammals (regardless of age) are considered red meats because they contain more myoglobin than chicken breast meat.
Some meats, pork for example, are red meats using the nutritional definition and white meats using the gastronomic definition.
The culinary definition has many rules and exceptions. Generally meat from mammals (for example cattle, horse meat, bull meat) and meat from from hunting (wild boars, deer, pigeons, partridges, quail and pheasant) are considered red meat. Although poultry usually considered white, duck and goose are red. For some animals the culinary definition of red meat differs by cut, and sometimes by the age of the animal is when it was slaughtered. Pork is considered red if the animal is adult, but white if young (e.g. suckling pig) the same applies to young lamb, and veal. Game is sometimes put in a separate category altogether. (French: viandes noires — "dark meats".)
|Chicken Breast||0.005%||White Meat |
|Chicken Thigh||0.18 - 0.20%||Dark Meat|
|Turkey Thigh||0.25 - 0.30%||Dark Meat|
|Pork||0.10 - 0.30%||Red Meat|
|Veal||0.10 - 0.30%||Red Meat|
|Beef||0.40 - 1.00%||Red Meat|
|Old beef||1.50 - 2.00%||Red Meat|
Although the USDA classifies pork as a red meat, given nutritional concerns, meat producers are eager to have their products considered "white", so the United States National Pork Board has positioned their product as "Pork. The Other White Meat", potentially using the confusion over the gastronomic and nutritional definition of red meat to infer that it is a safer product.
Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin and riboflavin). Red meat is the richest source of lipoic acid, a powerful antioxidant.
The 1992 edition of the USDA food guide pyramid has been criticized for not distinguishing between red meat and other types of meat. The 2005 edition, MyPyramid, was incomprehensible but the accompanying website stated that "fish, nuts, and seeds contain healthy oils, so choose these foods frequently instead of meat or poultry" and for people who wanted to eat meat, it recommended lean or low-fat red meat and poultry.
Healthy Eating Plate
In 2011, the Harvard School of Public Health launched the Healthy Eating Plate to better communicate with the public and to make different recommendations than the USDA, which has to contend with lobbying from many quarters. The Healthy Eating Plate encourages consumers to limit red meat and avoid processed meat, and to instead choose fish, poultry, beans or nuts. Its website says: "Eating a lot of red meat and processed meat has been linked to increased risk of heart disease, diabetes, and colon cancer. So it’s best to avoid processed meat, and to limit red meat to no more than twice a week. Switching to fish, chicken, nuts, or beans in place of red meat and processed meat can improve cholesterol levels and can lower the risk of heart disease and diabetes.
Red meat is not a uniform product; its health effects can vary based on fat content, processing and preparation. Processed red meat is strongly linked to higher mortality, mainly due to cardiovascular diseases and cancer. There is some evidence too that the consumption of unprocessed red meat may have negative health effects in humans.
Epidemiological studies have found that an increased consumption of processed and red meat is associated with an increased risk of colorectal cancer. The risk is not associated with white meat like chicken. The World Cancer Research Fund (WCRF) and American Institute for Cancer Research (AICR) classify red meat consumption as carrying an increased risk of contracting bowel cancer. In the United Kingdom approximately 21% of bowel cancers are associated with red meat consumption. The WCRF recommends limiting intake of red meat to less than 300g (11 oz) cooked weight per week, "very little, if any of which to be processed."
Some mechanisms that have been suggested for why red meat consumption is a risk factor for cardiovascular disease include: its impact on serum cholesterol, that red meat contains arachidonic acid, heme iron, homocysteine, and its high saturated fat content. Bacteria in the digestive tract of people who eat meat have been found to produce a spike in TMAO when supplied with carnitine (abundant in red meat). TMAO is a metabolite that promotes atherosclerosis, a thickening of the arteries.
Red meat itself contains certain factors that, under certain conditions, produce carcinogens like N-nitroso compounds (NOCs).
The consensus on the role of red meat consumption to increased risk of cardiovascular diseases has changed in recent years. Studies that differentiate between processed and fresh red meat have failed to find a link between unprocessed red meat consumption and heart disease. A major Harvard University meta-study in 2010 involving over one million people who ate meat found that only processed meat had an adverse risk in relation to coronary heart disease. The study suggests that the "differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats."
Red meat intake has been associated with an increased risk of type II diabetes.[medical citation needed] Interventions in which red meat is removed from the diet can lower albuminuria levels. Replacing red meat with a low protein or chicken diet can improve glomerular filtration rate.[medical citation needed] Other findings have suggested that the association may be due to saturated fat, trans fat and dietary cholesterol, rather than red meat per se. One study estimated that “substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16–35% lower risk of type 2 diabetes”.
Processed red meat
Nitrates and nitrites found in processed meat (e.g. bacon, ham, salami, pepperoni, hot dogs, and some sausages) can be converted by our body into nitrosamines that can be carcinogenic, causing mutation in the colorectal cell line, thereby causing tumorigenesis and eventually leading to cancer. Cooking any meat at high temperature and smoking produces the carcinogens polycyclic aromatic hydrocarbon compounds (PAHs) and heterocyclic amines (HCA). Likely because of these factors, marinating fresh lean red meat and thoroughly cooking the meat at low temperature will reduce the production of carcinogenic compounds and thereby lower the risk of colorectal cancer.
Other health issues
|This section requires expansion. (July 2011)|
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