Red meat: 4 effects on the body after 50


The Red meat (and also poultry and eggs) is a good source of protein, iron, zinc and vitamin B12. It can be consumed as part of a balanced diet.

Indeed, the proteins participate in the renewal and increase of muscle mass, the maintenance of the bone structure, the renewal of the skin, hair and nails.

They are also involved in various processes such as the immune response (antibodies), the transport of oxygen in the body (hemoglobin), or even digestion (digestive enzymes).

However, the meats are to be considered as a component of the main course and not as the dominant element. They are therefore consumed in smaller quantities than the accompaniment. It is recommended toalternate your protein sources between meat, fish, eggs, but also pulses.

Many studies have highlighted the risks what could lead to overconsumption of meat, especially red meats. Rich in saturated fats, they are associated with various diseases. Today, the authorities recommend not to consume meat more than twice a week.

Red meat will raise your bad cholesterol

Hypercholesterolemia characterized by excessive low density lipoprotein (LDL) levels. Let’s talk about “bad cholesterol”. It concerns nearly 20% of adults in France. Risky for health, it is often favored by a diet rich in saturated fats.

Bad cholesterol is likely to cause serious cardiovascular problems, such as heart attack or stroke.

A diet too rich in cholesterol and so-called saturated fats from animal fats, certain meats, will have a direct influence on cholesterol levels. This is the case for red meat, but also for all processed meats and charcuterie.

L’American Heart Association confirmed that red meat contains more saturated fat than poultry or fish.

If you eat red meat, you harden your arteries

Consumption of red meat promotes hardening of the arteries and heart disease, proved a scientific study published within Cell Metabolism. This phenomenon would be due to the elevation of bad cholesterol.

Your heart function will be reduced

Another study conducted in London by a team from Queen Mary University has shown that people who eat red meat have smaller ventricles, reduced heart function and arterial stiffness more marked. All of these markers reflect poor cardiovascular health.

For these reasons, the PNS (National Health Nutrition Program) recommends limiting meat to 500 grams per week and favoring poultry.

Red meat can damage your kidneys

Your kidneys perform a function of eliminating waste from the body. Indeed, harmful and toxic substances are filtered by the kidneys and eliminated through the urine. The kidneys, like the liver, help detoxify the body.

Some foods can be bad for the kidneys by interfering with their operation. This is the case of animal proteins which make the kidneys work more, “which accelerates their loss of function”, explains Raphaël Gruman, nutritionist. We cite red meat, but also cheese and animal fats.

Red meat: it could promote kidney failure

A study published in 2017 had proven that big red meat lovers would present a risk ofrenal failure superior to the rest of the population. Researchers have found an increased risk of kidney disease (such as kidney failure) by up to 40%.

Red meat may be conducive to the appearance of certain cancers

Red meat has been classified as carcinogenic for the man. It is mainly linked to colorectal cancer. “Nearly 5,600 new cases of colon and rectal cancer are attributable to the consumption of red meats and deli meats,” says the National Cancer Institute.

Cancer: beware of barbecue cooking

Additionally, some cooking methods involving temperatures above 200°C or exposing the meat directly to flames (frying, grilling, barbecue, etc.) can lead to the formation of carcinogenic or potentially carcinogenic substances (such as polycyclic aromatic hydrocarbons).

It is therefore more prudent not to consume frequently, or in large quantities, charred foods.

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