Red meat
Meat from mammals such as beef, pork, and lamb
Red meat
In the context of nutrition, red meat is defined as meat obtained from mammals, including beef, pork, lamb/mutton, veal, and venison. Red meat does not necessarily appear red in color. In culinary contexts, the term red meat is used more loosely to refer to meat that is red when raw. From a nutritional perspective, red meat can be a good source of protein, iron, zinc, and vitamins B1, B2, B6, and B12. However, red meat has been associated with a number of non-nutritional health impacts. According to the International Agency for Research on Cancer (IARC), unprocessed red meat probably causes cancer, particularly colorectal cancer. Studies have also linked red meat with higher risks of cardiovascular disease and type 2 diabetes. If meat is processed, such as by salting, curing, or smoking, health risks further increase. Processed meat is known to cause colorectal cancer. The World Cancer Research Fund recommends minimizing consumption of processed meat and limiting red meat to no more...
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