Meat is a type of food usually obtained from livestock, which commonly used as a source of protein. Until now, the benefits of consuming meat are still being debated, especially red ones. Some experts think that red meat can give many benefits for your body if consumed in a reasonable amount. However, others believe that red meat can increase the risk of heart disease.

In the previous article, it was stated that a high intake of red meat could increase the risk of clogged arteries and other heart-related diseases. In fact, not only red meat, but white meat, which may be considered healthier by some people, actually carriesthe same risk. White meat is known to increase the level of “bad” cholesterol in the body, just like red meat. Another thing that needs to be considered is how you process your meat.

According to the results of a study conducted by the University of South Australia and Gyeongsang National University, it was found that consumption of red and processed meat canincrease the risk of heart disease, stroke, and complications in people with diabetes. This risk can occur if you consume red meat processed at high temperatures (like grilled or deep-fried). Those methods may increase the amount of glycation end products called AGEs in the body. In the body, AGEs may interfere with normal cell function.

In their study, researchers compared diets high in red meat and processed grain products with diets high in nuts, legumes, milk and white meat. Both are processed by various methods, including steaming, boiling, and stewing. Researchers found that a diet high in red meat can significantly increase levels of AGEs when compared to other diets. This condition can lead to hardening of the blood vessels and myocardium, inflammation and oxidative stress. To reduce this risk, researchers suggest processing your foods slowly (slow-cooked), to make them healthier.

Text by Anggie Triana
Stock photos from Pixabay

Source(s):

• Yoona, K., Keogh, J.B., Deo, P., and Clifton, P.M. (2020). Differential Effects of Dietary Patterns on Advanced Glycation end Products: A Randomized Crossover Study. Nutrients, DOI: 10.3390 / nu12061767.
• Science Daily - Red hot meat: The wrong recipe for heart disease (2020). https://www.sciencedaily.com/releases/2020/09/200904090316.htm, 8 September 2020.