5 Major diseases associated with red meat consumption
04/18/2020 / By Joanne Washburn / Comments
5 Major diseases associated with red meat consumption

Many people struggle to avoid red meat, especially since savory dishes like steak, beef ribs and hamburgers are quite addictive.

But you might want to reconsider eating too much steak as red meat is linked to a variety of conditions that can negatively impact your well-being and longevity. In particular, red meat consumption is linked to the following diseases:

Atherosclerosis

Red meat contains a compound known as carnitine, which has been found to harden arteries. If left untreated, this is likely to be diagnosed as atherosclerosis, a condition marked by stiff and narrow arteries. Since it impairs proper blood circulation, atherosclerosis severely increases the risk of heart attack and congestive heart failure.

Type 2 diabetes

Frequent consumption of red meat can lead to Type 2 diabetes. Although red meat does not have a direct effect on blood sugar levels, it does contribute to weight gain and obesity, which are closely associated with metabolic disorders like fatty liver disease and Type 2 diabetes.

Alzheimer’s disease

Red meat is an excellent source of iron, so much so that it can cause an influx of iron in the brain and heighten the risk of Alzheimer’s disease. Excess amounts of iron can destroy myelin, the fatty tissue that protects nerve fibers, and disrupt brain signals. As a result, symptoms of Alzheimer’s disease, such as forgetfulness, mood swings and poor judgment, may start to appear.

Colorectal cancer

Frequent consumption of red meat can also heighten the risk of cancer due to a chemical known as heme. When heme is broken down in the gut, it stimulates the production of N-nitroso compounds, which can damage intestinal walls. This leads to colorectal or colon cancer.

Breast cancer

Livestock bred for commercial meat production are typically given hormones to accelerate their growth and milk production. When consumed, meat from these animals can cause hormonal imbalance that severely increases the risk of breast cancer.

What happens to your body when you cut back on red meat?

Given the negative effects of red meat on the body, it only makes sense to limit the amount of red meat that you consume on a regular basis. Plus, if red meat consumption causes a variety of ailments, then you can expect significant health improvements when you cut back on red meat. These include:

Better cardiovascular health

Red meat consumption is linked to high blood pressure and cholesterol levels, which are risk factors for cardiovascular disease. If you cut back on red meat, you can definitely avoid unhealthy fats and substances like antibiotics, which are usually given to non-organic meat sources.

Improved metabolism

Meat can sit for a while inside the gastrointestinal tract, which can make you feel bloated and sluggish. Less red meat means the digestive enzymes in your gut can convert more food into energy, which can come in handy if you want to lose weight.

Reduced risk of cancer

Most commercially available red meats contain hormone-disrupting antibiotics, which are linked to cancers of the breast and colon. Avoid red meat and minimize your risk of cancer.

Healthy bone development

Animal protein can leech calcium off of bones, which can decrease your bone density. Prevent the onset of chronic bone diseases like osteoporosis by avoiding red meat.

If you’re thinking of reducing your intake of red meat, go right ahead. But be mindful of the calories that you have to catch up on, especially if you’re used to eating meat. One way you can compensate for the missing calories is to eat plant-based sources of protein, such as beans and legumes. You can also eat more fiber-rich foods like whole grains, which are just as filling as meat. If you must have an occasional steak or homemade burger, make sure they’re made from organic beef.

Sources:

Prevention.com

Bustle.com

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