By now, it’s probably no secret to you that Red meat It has a bad reputation for health. “regular consumption of Red meat has been linked to increased risk of developing high cholesterol and high blood pressure, both of which can lead to heart disease, and also increases the risk of developing certain types of cancer,” says roxana ehsani, MS, RD, CSSD, LDN, Registered Dietitian Nutritionist and National Media Spokesperson for the Academy of Nutrition and Dietetics. “Some studies have even found that a high intake of red meat increases the risk of developing diabetes and may even reduce lifespan.”
However, it’s not just red meat that can present problems. It is how do you prepare it. “If you choose to grill it and the meat is burned, this can cause the meat to contain harmful carcinogens that have also been linked to increased cancer risk,” adds Ehsani.
Since a lot of red meat is also processed, you risk excessive salt intake. “Certain types of red meat like sausage, hot dogs, bacon and luncheon meats can also be high in salt, which can increase blood pressure,” says Ehsani.
But for some people, red meat can have a more severe impact. Are here Six people who should never eat red meat, according to dieticians.
“People with high cholesterol shouldn’t bite into a steak or hamburger every day,” says Ehsani. “Unfortunately, if you already have high cholesterol, eating red meat will not help lower your cholesterol levels, it will actually do the opposite and increase those bad numbers even more.”
He adds that for people with high cholesterol, it’s best to limit red meat consumption to about once or twice a month, and try to choose the leanest cut of red meat when you choose to eat it. Flank steak, filet mignon, or sirloin steak are the leanest cut options to choose from.
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If you have Alpha-gal syndrome, you got it from a Lone Star tick that can cause a red meat allergy.
“Alpha-gal (galactose-α-1,3-galactose) is a sugar molecule found in mammals and not found in fish, birds, reptiles, or people,” explains the registered dietitian. jonathan valdezRDN, holder of Genki Nutrition and a spokesman for the New York State Academy of Nutrition and Dietetics. “Eating meat can cause hives, nausea, vomiting, heartburn, diarrhea, cough, drop in blood pressure, severe stomach pain, and swelling of the lips, eyes, or throat.”
People with heart disease should be very careful about their intake of red meat.
“For example, a person with heart disease may already have unhealthy plaque buildup in their arteries, and should follow a diet very low in any unhealthy fats, such as saturated fats or trans fats, which can cause even more plaque buildup. Eshani says. “This plaque buildup, if further reduced, can lead to fatal or near-fatal events, such as a stroke or heart attack.”
“Diets rich in protein when the kidneys are not working well can do more harm than good,” says Valdés. “You may need to reduce your intake by 0.6 to 0.8 grams of protein per kilogram of weight, depending on your kidney function. If you have this, follow up with a registered dietitian nutritionist to help develop your diet.”
If you have one or more of the risk factors for heart disease, such as high blood pressure, high cholesterol, diabetes, obesity, are physically inactive, and/or eat an unhealthy diet, you may need to be more careful about eating meat frequently red.
“People with these conditions are already more predisposed to developing heart disease and are at higher risk for other health conditions,” says Ehasni. “It’s best for people at this risk to limit their red meat intake as much as possible and instead focus on choosing very lean protein cuts, such as chicken breast, fish, beans or lentils.”
According to Ehsani, there has been research indicating that frequent consumption of red meat and processed meat has an increased risk of developing colon cancer.
“So people with a family history of colon cancer should probably be more cautious when it comes to red meat,” says Ehsani.
“A new to study discovered that red meat and processed meat can cause genetic damage that can also cause colon cancer.
