These pros and cons create a dilemma for individuals, governments and health-focused nonprofits as to what and how much to recommend and to whom. And its environmental impact is high compared with plant sources of protein. At the same time, red meat, particularly cuts that are higher in saturated fat, has been linked to increased risk for health conditions like heart disease, type 2 diabetes and some types of cancer, the latter associated with compounds created when red meat is cooked at high heat. It’s been a part of our meals throughout history, and throwing burgers on the grill in the summer or putting a rack of lamb in the oven during the holidays has become entwined with our American identity. Red meat is rich in protein, zinc, iron and vitamin B12, all of which are important nutrients for maintaining our health. Meats vary in fat content, and it’s recommended that people choose lean meats, which contain less than 10 grams of fat, 4.5 grams or less of saturated fats, and less than 95 milligrams of cholesterol per 100 grams and per labeled serving size (e.g., 95% lean ground beef and pork tenderloin). Dietary Guidelines for Americans, “red meat” includes all forms of beef, pork, lamb, veal, goat, and nonbird game (e.g., venison, bison, and elk). Red meat: the basicsĪccording to the U.S. Red meat stands at the nexus between these two questions, and it’s become a perennial flashpoint in the nutrition community. But some topics stay more consistent than others-like the discussion over what we should be eating to promote our own health-and, more recently, how these choices impact the world around us. One day we’re talking about the pegan diet or alkaline water, the next we’ve moved onto food combining. As we know here at IFIC, food trends come and go all the time.
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