Red Meat: The Price You Pay to Eat It

 What do hamburgers, filet mignon, lambchops, porkchops, spareribs, brisket, bacon and sausage have in common? They are all classified as red meat. Red meat has been a staple in the American diet throughout the ages. Not only is this meat loved by Americans but also by millions of people around the world. Red meat usually makes guest appearances at the local backyard bbq and holiday parties where family and friends tend to gather. After a long workday, the average American may visit a restaurant and have a hard time trying to choose between a chicken breast entree and a juicy porterhouse steak. Many classic American dishes will usually have some form of red meat as an ingredient. What is the price that one must pay to consume this type of meat on a daily basis?

In recent years, there have been numerous clinical trials and studies that have focused on this form of meat and the health implications that result from consuming it. The World Cancer Research Fund has stated that individuals should consume no more than 500g of red meat per week. Though it may put a person's taste buds into a full swing party mode, the dangers of consuming meats such as pork, beef, and veal cannot be ignored. These types of meat are very high in saturated fat and they also contains a type of iron called heme iron. Heme iron is very easily absorbed by the body unlike other forms of iron. Iron is a necessity in a human being's diet however, the heme iron found in red, flesh meat can produce deadly compounds that destroy human cells. Other deadly compounds form when this type of meat is cooked at high temperatures. These include nitrosamines, nitrosamides, and polycyclic aromatic hydrocarbons all of which are carcinogens.

Red meat consumption has been linked to cancer, obesity, mood disorders, CVD many other chronic diseases. In 2012, the Harvard School of Public Health completed a study and found that those who consumed red meat on a regular basis were more likely to die earlier than others. The study spanned over a range of 24 years. It was reported that approximately 24,000 of the 120,000 participants died after having consumed red, fleshy meat on a regular basis (Pan, Sun & Bernstein, 2012). Many participants died from cardiovascular disease and cancer. Results of the study found that there was decreased mortality rate in individuals who consumed healthier dietary options like vegetables, fruits and whole grains.

Greater amounts of human beings are dying from cancer and heart disease every day. It is a prime time in this nation to focus on the causes of these types of diseases and ailments. Forty years ago, this society did not have the scientific knowledge that it now has today. There is a significant price to pay when this type of meat is consumed on a regular basis. The knowledge concerning the consumption of this meat is extensively within our grasp. It is important to take note and act upon this information. Doing so will help to prevent the ever increasing mortality rates that this society is experiencing due to riskier dietary options such as red meat.

References:

Pan A, PhD, Sun Q, MD, ScD, Bernstein AM, MD, ScD, et al. Red Meat Consumption and Mortality: Results From 2 Prospective Cohort Studies. Arch Intern Med. 2012;172(7):555-563.

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