If you are regular readers of the news section Medbe. ru, we certainly noticed that we closely follow the research on the benefits and harms of various products for human health, including red meat, according to the Internet edition for girls and women from 14 to 35 years old Pannochka. net Today, together with leading American experts, we will try to combine disparate data, answering the question: is red meat useful or vice versa?.

The dubious reputation of red meat.

To begin with, red meat contains numerous amino acids, vitamins and minerals necessary for the normal functioning of our body.

If red meat was considered the product of number 1 in the past centuries, recently its reputation has been stained by numerous scientific researches. Scientists blame meat for cardiovascular disease, several types of cancer and other serious illnesses.

Red meat refers to any meat derived from the muscles of mammals. This includes pork, beef, lamb, horse meat, goat.

Poultry meat does not belong to this category and is considered to be a dietary.

Most households in developed countries regularly consume red meat, mainly beef, pork, and to a lesser extent lamb. But the product is gradually out of fashion: if in 1970 an average American ate 145.8 pounds of red meat, then in 2016 - only 106.6 pounds. Care for health affects.

Switching to vegetable food.

According to the poll of 2016 Harris Poll, about 8 million US residents are vegetarians or strict vegans.

These people consider animal products the main threat to health, and therefore in every way avoid meat in any form.

Moreover, another 37% of Americans prefer eating snacks as much as possible, considering them a healthier choice. Not surprisingly, the consumption of red meat overseas is falling rapidly.

Why are people afraid of meat?.

An example is the study published in December 2016: The Academy of Nutrition and Dietetics of the United States stated that the plant diet reduces the risk of diabetes by 62%, and also protects against heart attacks and strokes.

And this is not all the positive effects of a plant diet.

Red meat and cancer.

When it comes to this product, the word "cancer" scares consumers the most.

In October 2015, the World Health Organization published a report in which red meat was called "probable carcinogen for humans". In addition, WHO experts concluded on the carcinogenicity of processed meat (processed by smoking, salting, fermentation and other processes that prolong storage).

To confirm these shocking findings, the International Agency for Research on Cancer of the WHO analyzed more than 800 studies. It was found that every 50 grams of processed meat per day - an additional 18% of the risk of colorectal cancer (primarily, it is a question of smoked meat).

The International Agency for Research on Cancer (IARC) has established a link between red meat and diseases such as intestinal, pancreatic and prostate cancer.

It is believed that the most dangerous carcinogens are formed by charring meat under the influence of high temperature (barbecue). Therefore, many fried pieces are generally not recommended for consumption.

The National Cancer Institute of the United States reports that when heat treating red meat, heterocyclic amines and polycyclic aromatic hydrocarbons are formed - substances known for their pronounced carcinogenic properties in animal models.

Nevertheless, WHO experts note the "insufficiently studied" role of these substances in the development of cancer in humans. While not denying the damage to roast meat.

Red meat and kidney disease.

Renal failure is a condition in which the kidneys are unable to perform a filter function - as the population ages, it becomes very common.

Today, only in the United States 660,000 people live with this diagnosis.

Diabetes mellitus and hypertension are the main causes of severe kidney damage and development of kidney failure. However, in July 2016, scientists from Singapore named another culprit - an ill-fated piece of steak.

The July issue of the Journal of the American Society of Nephrology reported a dose-related relationship between the consumption of red meat and the risk of chronic kidney failure. Participants in the study from the top quartile of "meat eaters" suffered from kidney failure 40% more often than the lower quartile - vegetarians.

Red meat and cardiovascular diseases.

Cardiovascular diseases - one of the main enemies of modern man.

Unhealthy diet, poor physical activity, poor ecology gradually damage the arteries, predisposing to heart attacks and strokes, dooming to disability and early death.

Numerous scientific works speak about the essential role of saturated animal fats in the development of cardiovascular diseases.

One study of 2014 involving 37,000 Swedish men demonstrated that eating more than 75 grams of processed red meat per day increases the risk of heart failure in the future by 28%. Significant digits.

An earlier study in 2013 revealed a link between red meat and coronary heart disease, but what substances are responsible for heart failure is a matter.

Is it a matter of cholesterol?.

Not necessary.

Employees of Columbia University in New York found that intestinal bacteria convert the meat contained in L-carnitine to trimethylamine-N-oxide (TMAO).

In experimental mice, TMAO causes the rapid development of atherosclerosis with all the ensuing consequences. Thus, the killer of the heart may not be cholesterol, but the "harmless" amino acid L-carnitine.

Although some scientists literally scream about the harm of red meat to the heart, others categorically deny it. Recently, staff at Purdue University in West Lafayette (USA) stated that eating 3 ounces of red meat three times a week does not affect cardiovascular risk.

Red meat and diverticulitis.

Inflammation of the intestinal diverticulum can cause serious complications, including peritoneal abscess, intestinal perforation.

Although the exact causes of diverticulitis medicine are not known, the nature of nutrition definitely affects the incidence.

Literally this month, Gut magazine published a curious study, according to which large amounts of red meat in the menu contribute to the development of diverticulitis. According to the author, lovers of meat dishes suffer from diverticulitis by 58% more often than those who eat meat rarely and moderately.

Most interestingly, in this case the greatest threat is not processed meat (sausages, smoked products, canned goods), namely natural "home" product!.

How much red meat can you eat?.

Despite the terrible numbers, the meat contains a set of valuable nutrients.

A 100-gram serving of beef sirloin gives an adult about 25% of the daily norm of vitamin B3, 32% of the daily norm of zinc, a huge amount of iron and vitamin B12, potassium, sulfur, phosphorus, selenium and other elements, as well as essential amino acids.

Based on these data and recent research results, we advise you to eat red meat regularly, but in limited quantities.

medbe. en.