Some types of red meat are high in saturated fatty acids, which increase cholesterol levels. Elevated cholesterol levels increase the risk of heart disease. In this respect, the answer is relatively clear: excessive consumption of red meat increases the risk of heart disease.
When it comes to cancer, the answer is less clear. Many nutritionists believe that red meat can be carcinogenic, especially when it comes to bowel cancer.
A health study of half a million people in the US concluded that those who ate the most red meat over a 10-year period were more likely to die prematurely than those who ate only small amounts of red meat. Those who ate more than 120g of red meat per day had an increased risk of dying from cancer or heart disease.
Although there are numerous such studies with similar results, there is still no concrete evidence that red meat causes heart disease and cancer, but the link between red meat consumption and cancer is very consistent. According to a report by the American Institute for Cancer Research, "red meat is a convincing and probable cause of some cancers". There is convincing evidence of a link between red meat and colorectal cancer and some more vague but suggestive links to lung, oesophageal, stomach, pancreatic and endometrial cancers.
The possible reasons why red meat could be carcinogenic are the high content of saturated fatty acids, carzigonenes (carcinogenic substances) that are formed when the meat is cooked and haeme iron, a type of iron found in meat that contains cell-damaging compounds.
What are the health benefits of red meat?
How much red meat is recommended in the diet?
Is grilling red meat carcinogenic?
