Red Meat Health Effects | Colo-Rectal Cancer and Red Meat Intake

Red Meat Health Hazards:

Studies show that eating red meat increases the risk of developing a host of chronic health conditions.
A study that was conducted on post menopausal women, expressed that women who swapped red meat for vegetarian protein (pulses, legumes, and lentils), lowered the risk of developing cardiovascular disorders and reduced the percentage of mortality due to coronary artery disease by 30 %.
Another study demonstrated, that individuals who ate huge quantities of red meat, meat products, and total protein, showed higher rates of inflammatory polyarthritis compared to those who consumed lesser amounts.

Several researches reveal that a high intake of red meat is associated with the development of colo-rectal cancer. Besides, methods of cooking meat, such as – grilling, smoking, broiling, pan frying, stimulate the formation of carcinogenic compounds (nitrosamines).

Protein Rich Foods Benefits:

• When you limit or cut down on red meat, make a balanced eating plan that will make up for the absence of the red meat, and not compromise on the vital nutrients that red meat provides.
• Replace red meat with other protein rich foods like – soy and soy products (tofu, soy milk, and soy curd), legumes, lentils, pulses, low fat dairy products, skimmed milk, and fish.

Cooking Tips to Lower the Risk of Colon Cancer:

• Certain methods of cooking meat – smoking, barbecuing, grilling, and broiling, have undesirable effects. They generate the formation of compounds called nitrosamines, and heterocyclic amines (these are toxic forms of amino acids) and toxic lipid peroxidase, which are potent carcinogens, (cancer causing).
  They damage cell membranes as well as the DNA within cells, setting the stage for the onset of cancer.
• You can decrease the formation of these compounds by marinating the meat for a period of 1 hour before cooking.
• Steamed, boiled or poached meat is a healthier option.
• Avoid consuming well done, char-grilled, and fat laden meats, they are linked to cancers. Evidence shows that lowering the intake of well done meats greatly reduces the chances of developing cancer.
• Also, keep turning the meat over frequently, when cooking it.
• Lower temperature cooking is the best way to prevent the formation of lipid peroxidase and nitrosamines.
• Additionally, stay away from cured meats such as bacon and hot dog, the chemicals that are used to cure the meat are carcinogenic.

Remember!

• Restrict your daily intake of meat to 100 grams.
• Choose from the leanest meats, they are better options.
• The healthiest choice is to buy organic, grass fed meat.

Red Meat Side Effects:

• Red meat (beef) is high in purines. Purines break down to form uric acid. Thus, people suffering from gout, or having a family history of hyperuricaemia should limit or avoid consuming red meat.
• Oxalates are also found in red meat, thus there is an increased chance of developing kidney and bladder calculi (stones).
• Red meat (beef) is also a good source of arginine. Arginine is an important amino acid which is necessary for the multiplication of viruses (especially herpes simplex). Therefore, people who show regular break outs of the herpes simplex infection should restrict their intake.

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