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EspañolRED MEAT
:''For the comic strip, see Red Meat.''
'Red meat' in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to 'meat from mammals'.
In gastronomy, "red meat" is darker-coloured meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red", while domestic chicken and rabbit are invariably considered "white". The meat of young mammals such as milk-fed veal and lamb, and that of pork is traditionally considered "white"; while the meat of duck and goose is considered "red",[1] though the demarcation line has been shifting. Game is sometimes put in a separate category altogether (French ''viandes noires'' 'black meats').[2].
In nutrition, "red meat" is synonymous with "mammal meat." The term is often considered misleading, as not all mammal meat appears red, and some non-mammal meat can be red.
Red meat does not refer to how well a piece of meat is cooked or its coloration after cooking. A steak or hamburger is a red meat whether it is served rare, or cooked until it is well-done; as is pork, which turns pale to white when cooked.
The two definitions agree for beef, mutton, horse, and chicken. However, they disagree for veal, lamb, rabbit, and pork. They also agree that fish and seafood are not red: the gastronomic definition does not classify them as meat at all, while some nutritional definitions classify them as white meat.
The main determinant of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; chicken thigh has 0.18-0.20%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.[3]
In the health discussion below, we assume the nutritional, not the traditional gastronomic, definitions.
While red meat is a good source of complete protein and iron, its regular consumption presents several health risks, largely due to the saturated fat content of many cuts.
Recent studies indicate that red meat could pose a notable increase in cancer risk. Some studies have linked consumption of large amounts of red meat with breast cancer,[4] colorectal cancer,[5] lymphoma,[6] bladder cancer[7] and prostate cancer.[8] Professor Sheila Bingham of the Dunn Human Nutrition Unit attributes this to the haemoglobin and myoglobin molecules which are found in red meat. She suggests these molecules, when ingested trigger a process called nitrosation in the gut which leads to the formation of carcinogens.[9][10] Overall, the relative risk of developing a fatal cancer in non meat-eaters is 0.91 compared to people who eat red meat regularly.[11]
Eating cooked red meat may increase the likelihood of cancer because carcinogenic compounds called heterocyclic amines are created during the cooking process. Heterocyclic amines may not explain why red meat is more harmful than other meat, however, as these compounds are also found in poultry and fish, which have not been linked to an increased cancer risk.[9]
Red meat has a high content of saturated fat, which is associated with cardiovascular diseases. One study has determined that the death rate of non meat-eaters due to heart diseases is 0.72 compared to meat eaters.
A 1999 study funded by the National Cattlemen's Beef Association, an advocacy group for beef producers, involved 191 persons with high cholesterol on diets where at least 80% of the meat intake came from either lean red meat in one group, or lean white meat in another. The results of this study showed nearly identical cholesterol, and triglyceride levels in both groups. This study suggests that lean red meat may play a role in a low-fat diet for persons with high cholesterol. [13] [14]
Regular consumption of red meat has also been linked to bone loss,[15] type 2 diabetes,[16] hypertension and arthritis.
The traditional food guide pyramid has been criticized for not distinguishing between red meat and other types of meat. The newer My Pyramid recommends lean forms of red meat.[17] The healthy eating pyramid recommends that red meat be consumed sparingly.[18]
Red meat is one of the richest sources of iron. Red meat also contains protein, levels of creatine, minerals such as zinc and phosphorus, and vitamins such as niacin, vitamin B12, thiamin and riboflavin.[19]
1. Oxford English Dictionary, Second Edition, 1989
2. Larousse Gastronomique, first edition
3. Iowa State Animal Science
4. Washington Post, ''Breast Cancer Risk Linked To Red Meat, Study Finds'', 2005, http://www.washingtonpost.com/wp-dyn/content/article/2006/11/13/AR2006111300824.html
5. BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
6. CNN, ''Study links red meat to some cancers'', 1996, http://www.cnn.com/US/9604/30/meat.cancer/
7. Gary E Fraser (1999) Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. American Journal of Clinical Nutrition, Vol. 70, No. 3, p.532S-538S
8. Edward Giovannucci et al. (1993) A Prospective Study of Dietary Fat and Risk of Prostate Cancer Journal of the National Cancer Institute, Vol. 85, No. 19, 1571-1579
9. BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
10. BBC NEWS, ''Red Meat Cancer Risk found'', 2006, http://news.bbc.co.uk/2/hi/health/4662934.stm
11. M. Thorogood et al. (1994) Risk of death from cancer and ischaemic heart disease in meat and non-meat eaters. BMJ, v.308, p.1667-1670
12. BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
13. Science Daily, ''Study Shows Lean Red Meat Can Play A Role In Low-Fat Diet'', 1999, http://www.sciencedaily.com/releases/1999/07/990702075933.htm
14. Archives of Internal Medicine, ''Comparison of the Effects of Lean Red Meat vs Lean White Meat on Serum Lipid Levels Among Free-living Persons With Hypercholesterolemia'', 1999, http://archinte.ama-assn.org/cgi/content/abstract/159/12/1331
15. Linda K. Massey (2003) Dietary Animal and Plant Protein and Human Bone Health: A Whole Foods Approach. J. Nutr. v.133, p.862S-865S
16. Rob M. van Dam et al. (2002) Dietary Patterns and Risk for Type 2 Diabetes Mellitus in U.S. Men. Volume 136, issue 3, pages 201-209
17. United States Department of Agriculture, ''Inside the Pyramid'', 2005, http://www.mypyramid.gov/pyramid/meat.html
18. Harvard School of Public Health, ''The Healthy Eating Pyramid from Harvard School of Public Health'', 2006, http://hms.harvard.edu/public/disease/nutrition/bigpyramid.html
19. Kansas State University Agricultural Experiment Station and Cooperative Extension Service, ''Red Meats: Nutrient Contributions to the Diet'', September 1990, http://www.oznet.ksu.edu/library/fntr2/mf974.pdf
'Red meat' in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to 'meat from mammals'.
| Contents |
| Gastronomy: red coloured meat |
| Nutrition: mammal meat |
| Health effects |
| Cancer |
| Cardiovascular diseases |
| Other health issues |
| Food pyramid |
| References |
Gastronomy: red coloured meat
In gastronomy, "red meat" is darker-coloured meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red", while domestic chicken and rabbit are invariably considered "white". The meat of young mammals such as milk-fed veal and lamb, and that of pork is traditionally considered "white"; while the meat of duck and goose is considered "red",[1] though the demarcation line has been shifting. Game is sometimes put in a separate category altogether (French ''viandes noires'' 'black meats').[2].
Nutrition: mammal meat
In nutrition, "red meat" is synonymous with "mammal meat." The term is often considered misleading, as not all mammal meat appears red, and some non-mammal meat can be red.
Red meat does not refer to how well a piece of meat is cooked or its coloration after cooking. A steak or hamburger is a red meat whether it is served rare, or cooked until it is well-done; as is pork, which turns pale to white when cooked.
The two definitions agree for beef, mutton, horse, and chicken. However, they disagree for veal, lamb, rabbit, and pork. They also agree that fish and seafood are not red: the gastronomic definition does not classify them as meat at all, while some nutritional definitions classify them as white meat.
The main determinant of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; chicken thigh has 0.18-0.20%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.[3]
In the health discussion below, we assume the nutritional, not the traditional gastronomic, definitions.
Health effects
While red meat is a good source of complete protein and iron, its regular consumption presents several health risks, largely due to the saturated fat content of many cuts.
Cancer
Recent studies indicate that red meat could pose a notable increase in cancer risk. Some studies have linked consumption of large amounts of red meat with breast cancer,[4] colorectal cancer,[5] lymphoma,[6] bladder cancer[7] and prostate cancer.[8] Professor Sheila Bingham of the Dunn Human Nutrition Unit attributes this to the haemoglobin and myoglobin molecules which are found in red meat. She suggests these molecules, when ingested trigger a process called nitrosation in the gut which leads to the formation of carcinogens.[9][10] Overall, the relative risk of developing a fatal cancer in non meat-eaters is 0.91 compared to people who eat red meat regularly.[11]
Eating cooked red meat may increase the likelihood of cancer because carcinogenic compounds called heterocyclic amines are created during the cooking process. Heterocyclic amines may not explain why red meat is more harmful than other meat, however, as these compounds are also found in poultry and fish, which have not been linked to an increased cancer risk.[9]
Cardiovascular diseases
Red meat has a high content of saturated fat, which is associated with cardiovascular diseases. One study has determined that the death rate of non meat-eaters due to heart diseases is 0.72 compared to meat eaters.
A 1999 study funded by the National Cattlemen's Beef Association, an advocacy group for beef producers, involved 191 persons with high cholesterol on diets where at least 80% of the meat intake came from either lean red meat in one group, or lean white meat in another. The results of this study showed nearly identical cholesterol, and triglyceride levels in both groups. This study suggests that lean red meat may play a role in a low-fat diet for persons with high cholesterol. [13] [14]
Other health issues
Regular consumption of red meat has also been linked to bone loss,[15] type 2 diabetes,[16] hypertension and arthritis.
Food pyramid
The traditional food guide pyramid has been criticized for not distinguishing between red meat and other types of meat. The newer My Pyramid recommends lean forms of red meat.[17] The healthy eating pyramid recommends that red meat be consumed sparingly.[18]
Red meat is one of the richest sources of iron. Red meat also contains protein, levels of creatine, minerals such as zinc and phosphorus, and vitamins such as niacin, vitamin B12, thiamin and riboflavin.[19]
References
1. Oxford English Dictionary, Second Edition, 1989
2. Larousse Gastronomique, first edition
3. Iowa State Animal Science
4. Washington Post, ''Breast Cancer Risk Linked To Red Meat, Study Finds'', 2005, http://www.washingtonpost.com/wp-dyn/content/article/2006/11/13/AR2006111300824.html
5. BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
6. CNN, ''Study links red meat to some cancers'', 1996, http://www.cnn.com/US/9604/30/meat.cancer/
7. Gary E Fraser (1999) Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. American Journal of Clinical Nutrition, Vol. 70, No. 3, p.532S-538S
8. Edward Giovannucci et al. (1993) A Prospective Study of Dietary Fat and Risk of Prostate Cancer Journal of the National Cancer Institute, Vol. 85, No. 19, 1571-1579
9. BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
10. BBC NEWS, ''Red Meat Cancer Risk found'', 2006, http://news.bbc.co.uk/2/hi/health/4662934.stm
11. M. Thorogood et al. (1994) Risk of death from cancer and ischaemic heart disease in meat and non-meat eaters. BMJ, v.308, p.1667-1670
12. BBC NEWS, Red meat 'linked to cancer risk' '', 2005, http://news.bbc.co.uk/2/hi/health/4088824.stm
13. Science Daily, ''Study Shows Lean Red Meat Can Play A Role In Low-Fat Diet'', 1999, http://www.sciencedaily.com/releases/1999/07/990702075933.htm
14. Archives of Internal Medicine, ''Comparison of the Effects of Lean Red Meat vs Lean White Meat on Serum Lipid Levels Among Free-living Persons With Hypercholesterolemia'', 1999, http://archinte.ama-assn.org/cgi/content/abstract/159/12/1331
15. Linda K. Massey (2003) Dietary Animal and Plant Protein and Human Bone Health: A Whole Foods Approach. J. Nutr. v.133, p.862S-865S
16. Rob M. van Dam et al. (2002) Dietary Patterns and Risk for Type 2 Diabetes Mellitus in U.S. Men. Volume 136, issue 3, pages 201-209
17. United States Department of Agriculture, ''Inside the Pyramid'', 2005, http://www.mypyramid.gov/pyramid/meat.html
18. Harvard School of Public Health, ''The Healthy Eating Pyramid from Harvard School of Public Health'', 2006, http://hms.harvard.edu/public/disease/nutrition/bigpyramid.html
19. Kansas State University Agricultural Experiment Station and Cooperative Extension Service, ''Red Meats: Nutrient Contributions to the Diet'', September 1990, http://www.oznet.ksu.edu/library/fntr2/mf974.pdf
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