All articles tagged with #red meat
The Trump administration announced new dietary guidelines emphasizing real foods and including red meat and full-fat dairy at the top of an inverted food pyramid, sparking debate among health experts who caution against high saturated fat intake and recommend a balanced diet with diverse protein sources, more plant-based foods, and reduced processed foods.
The updated federal dietary guidelines emphasize red meat and full-fat dairy, sparking debate among health experts who caution about potential increased risks of cardiovascular disease due to saturated fats, while also highlighting industry influence concerns and the need for balanced, evidence-based nutrition advice.
The article highlights a concerning rise in early-onset colorectal cancer among young adults, with a LA surgeon listing five foods and drinks to avoid: red meat, processed meats, sugary beverages, alcohol, and ultra-processed foods, while emphasizing the importance of a healthy diet rich in whole foods to reduce risk.
A study from King's College London suggests that following a Mediterranean diet rich in fruits, vegetables, legumes, and olive oil may promote healthier gums and reduce inflammation, potentially lowering the risk of gum disease, especially in those who consume less red meat.
Cardiologists advise people over 50 to limit their intake of red meat, especially steak, due to its association with increased inflammation, saturated fat, and higher risk of heart disease. Instead, they recommend consuming healthier proteins like fish, beans, and nuts to support heart health and reduce inflammation.
To reduce red meat intake and lower health risks, individuals can obtain iron from plant-based sources like lentils, beans, tofu, pumpkin seeds, spinach, and seafood such as oysters and sardines, while pairing plant sources with vitamin C-rich foods to enhance absorption. Fortified grains also contribute significantly to iron intake, and supplements may be considered under medical advice to meet daily requirements.
Excessive consumption of animal proteins, reliance on unregulated protein powders, neglecting routine kidney checks, ignoring plant-based proteins, and personal risk factors can harm kidney health. To protect kidneys, it's important to balance protein sources, monitor intake, and undergo regular screenings, especially for high-risk groups.
Eating burgers and red meat can be enjoyed in moderation, with health experts recommending limiting intake to reduce risks of heart disease and cancer. A suggested benchmark is about one serving (3-4 ounces) once a week, with attention to cooking methods and accompanying foods to promote a balanced diet and minimize health risks.
Experts advise limiting red and processed meats, sugary drinks, and ultra-processed foods to reduce colon cancer risk, while emphasizing the benefits of greens, fiber, and coffee for prevention and health.
Dr. Aseem Malhotra, a British cardiologist, claims that red meat has been unfairly blamed for increasing colon cancer and heart disease risks, suggesting that processed meats and ultra-processed foods are the real culprits. He argues that there is no evidence linking moderate red meat consumption to these health issues, challenging current dietary guidelines and sparking surprise from Megyn Kelly during a podcast discussion. Dr. Malhotra is rumored to be considered for an advisory role in the Trump administration to address obesity and heart disease.
Dr. Eric Berg, a proponent of keto and intermittent fasting, has named grass-fed red meat as the top superfood due to its rich protein content and essential nutrients like B vitamins, iron, and zinc. He emphasizes the importance of protein for immune support and blood sugar stabilization. However, he advises moderation, aligning with NHS guidelines to limit red and processed meat intake to 70g per day to avoid health risks. Dr. Berg also recommends complementing red meat with green powder for a balanced diet.
Dr. Eric Berg, a keto and intermittent fasting specialist, has identified grass-fed red meat as the 'number one superfood' due to its high protein content and essential nutrients like B vitamins, iron, and amino acids that help manage high blood pressure and blood sugar levels. While he emphasizes the health benefits of red meat, the NHS advises moderation, recommending a daily intake of no more than 70g to avoid health risks. Alternative protein sources include lean meats, fish, eggs, and dairy.
A study published by the British Medical Journal suggests that replacing red meat with high-quality plant foods like soy, beans, and nuts can reduce the risk of heart disease by up to 20%. The research, involving over 53,000 US men, found that daily consumption of red meat increases the risk of coronary heart disease (CHD) by 12%, while plant-based alternatives significantly lower this risk. The study highlights the health and environmental benefits of reducing red meat intake and substituting it with plant proteins, whole grains, and dairy products.
Swapping red meat for forage fish like herring, sardines, and anchovies could potentially save 750,000 lives annually and reduce the prevalence of diet-related diseases, according to a study. Forage fish are nutritious, environmentally friendly, and abundant, offering a higher concentration of essential nutrients and a lower carbon footprint compared to red meat. The research suggests that adopting this dietary change could have substantial public health benefits, particularly in low- and middle-income countries, where these fish are readily available and heart disease rates are high.
A study published in Cancer Epidemiology, Biomarkers & Prevention suggests that genetics may influence the risk of colorectal cancer from consuming red and processed meats. Researchers identified two genetic markers that may increase the risk for some individuals. The study analyzed data from nearly 30,000 people with colorectal cancer and found that certain genetic variants could elevate the risk of cancer when consuming high levels of red and processed meats. The findings provide insight into potential mechanisms behind the development of colorectal cancer and may lead to further experimental studies.