Is meat bad? Let’s clarify the matter

The AIRC is the main reliable source on the subject and, with its studies, has been able to understand whether meat is bad for you or not.

Bombshell headlines in newspapers and information reported in bits and pieces have led people to have more and more doubts about the subject. Wondering if meat hurts or not is legitimate, find reliable information often it is less so. To clarify the matter, we have studied what theAIRC, the Italian Association for Cancer Research.

Before going into the subject, we specify that what is reported is pure informational purpose and for any doubt or question it is essential to refer to your own doctor.

Is eating meat bad for you?

Not all meat is created equal, so it is not possible to generalize that meat is bad for your health. Indeed it is necessary distinguish between red meats, sausages and white meats. For each of these categories, the AIRC has expressed itself in a different way, underlining the potential risks associated with its consumption.

Red meat
Red meat

Scholars seem to agree in affirming that red meat is bad, as well as sausages. Years of studies have in fact led them to classify meat as probably carcinogenic (Class 2A of the IARC classification). As far as sausages are concerned, the risk factors increase and make it definitely carcinogenic (class 1 of the IARC classification).

For the category of sausages, belonging to the same class as tobacco, alcohol, benzene and mothballs, rivers of words have been spent, all along the lines of “eating red meat is as bad as smoking”. However, this is not entirely true because the classification it only expresses the degree of confidence experts have in the data.

Simply put, the amount of studies concerning the carcinogenic potential of sausages is such as to allow them to affirm that its consumption can increase the risk of the onset of tumours. In the case of unprocessed red meat, the risk remains high but not as high as the previous category. As regards the White meat however, to date there are no data and studies that can affirm or deny the thesis.

Why is meat bad for you?

The risks associated with the consumption of red meat concern some of the substances present in it, but also the storage and cooking techniques. To begin with, i grassi of red meat cause an increase in the level of cholesterol in the blood, with a consequent increase in cardiovascular risks. The abuse of animal proteins, as in the case of high protein diets, could compromise the absorption of soccer leading to the long-term onset of osteoporosis.

Kidney fatigue, gastritis, gout and reflux are other pathologies linked to an excess of consumption of red meat, all attributable to the digestive problems of some substances, one above all nitrates used for the preservation of sausages.

What scares the most, however, are the risks associated with cancer, those that often lead to not supporting the thesis that meat is good for you. However, the AIRC specifies that no pathology is linked solely to the consumption of meatalthough the excess of fat and the presence of heme iron are closely related to the onset of some forms of cancer such as colorectal and stomach cancer, but also those dependent on hormones, such as breast, prostate and all ‘endometrium.

We conclude by reporting the words of the Association, “a consumption modesto of red meats does not substantially increase the risk of developing colorectal cancer in low-risk individuals. People at high individual risk (due to familiarity or the presence of other pathologies) should discuss their food plan with a doctor, to evaluate how much it is appropriate to reduce the intake of red meat and processed meats“.

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