This post first appeared on Second Nature - nutrition. READ ORIGINAL ARTICLE HERE
Jump to: Where do the concerns come from? | Current guidance on red meat consumption | The science behind the headlines isn’t clear-cut | Read meat has a role in a health balanced diet | Take home message
Recent high-quality research suggests that red meat doesn’t adversely affect cancer risk. Nonetheless, red meat—such as beef, lamb, and pork—and its role within a healthy diet has been widely debated in the media.
It’s an excellent source of protein, vitamins, and minerals and is naturally low in carbohydrates. But recent media coverage has suggested that too much red and processed meat is linked with cancer, which has left many questioning whether they should continue to eat it. This guide will examine the science behind the headlines and put the research findings into context.
Where do the concerns come from?
Animal and test tube (in vitro) studies have suggested that high doses of