Source of iron and protein or cancer risk: is it harmful to eat red meat

Do beef steaks and pork chops really provoke cancer and heart disease, and what, besides meat, can increase hemoglobin levels, says Gazeta.Ru. The debate about red meat has been going on for a long time, and not just among the medical profession. Despite the fact that meat is the main source of iron and protein, it is also called the main carcinogen.

Heart diseases

Meat is the first product in the list of dangerous for hearts. Alexandra Schinova, a cardiologist at the Atlas clinic network, confirms that there is indeed evidence of its harm. But she also recalls that meat is a valuable source of protein and many useful substances, including iron, B vitamins, phosphorus, zinc and others.

The problem is the saturated fats found in pork and lamb. They increase cholesterol levels and adversely affect the cardiovascular system. At the same time, the exact mechanism of cholesterol increase with the use of saturated fats has not been finally established.

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“Saturated fat is supposed to downregulate receptors for “bad” cholesterol (low-density lipoprotein, LDL). Normally, it is utilized by the liver, and thereby increase its content in the blood. Saturated fats also promote chronic inflammation and cause endothelial dysfunction (damage to the function of the lining of the arteries). This is the trigger for atherosclerosis. According to the recommendations of the European Society of Cardiology, red meat should be limited to 350-500 grams per week, giving preference to white meat and fish, ”explains the cardiologist.

Processed meat, that is, meat that has been processed through curing, curing, fermentation, smoking, or other processes to improve taste and increase shelf life, is the most important carcinogen. This was also confirmed by the WHO.

Oncological diseases

Meat is considered almost the main carcinogen, after the WHO announced in 2015 that eating meat leads to the development of cancer.

Numerous studies conducted since then have indeed found a link between meat consumption and the development of cancer. But only one kind.

Alexander Vasilyeva, an oncologist at the RZD-Medicine clinic in St. Petersburg, shared their opinion. According to him, studies conducted on mice have shown that nitrates and nitrites contained in red meat can lead to damage to the DNA of colon cells.

“In terms of frequency of occurrence among malignant tumors, colorectal cancer ranks third in men and second in women. More than half of the cases occur in developed countries with a high standard of living, ”explains the doctor.

The results of numerous studies suggest that the risk of developing colon cancer in people who eat more than 500 grams of red meat per week increases by 20-30% compared to the control group.

At the same time, Vasiliev recalls that meat is the main source of Omega-3. To the question of which is more useful: to be vegetarian or eat meat, he gave the following answer:

“In some studies, eating pork reduced the risk of a certain form of colon cancer, in others, pork together with lamb increased the risk of colon cancer in general, in others, beef and veal got it.”

At the same time, more than 90% of cases of colorectal cancer occur in people over 50 years of age, and most often this is the age group from 60 to 70 years.

The doctor believes that it is quite possible to reduce the risk of red meat. After all, the main thing is in what form we use it.

“The amount of harmful substances in meat can increase or decrease from time to time and heat treatment technology,” Vasiliev explains.

He makes the following recommendations:

• eat no more than 500 grams of meat per week;
• avoid processed meats;
• do not eat charred or overcooked meat;
• choose to eat a thin edge, poultry or fish.

Iron source

As a rule, meat is prescribed for iron deficiency and low hemoglobin. You can increase hemoglobin not only with the help of red meat. Although iron from animal products is really absorbed much better than from plant products. This was told by Edgar Gasparyan, general practitioner, rheumatologist, head of the therapeutic department of the MEDSI Clinic in Khoroshevsky proezd.

“There are many reasons for a decrease in hemoglobin. If hemoglobin is reduced as part of an iron deficiency, then red meat or liver can serve as an additional source of this trace element, ”he says.

As for the amount of meat, the doctor says that it depends on many factors:

• floor;
• age;
• allergies;
• concomitant diseases, etc.

According to him, in each case of low hemoglobin, the issue is resolved individually. It is necessary to consult a doctor and prescribe additional studies.

Someone thinks that there is nothing more useful than a steak with blood, others prefer to stew longer. Edgar Gasparyan explains: iron is not destroyed during heat treatment, and therefore red meat can be consumed in any form.

Heavy food for the stomach

Red meat ranks first among the sources of protein and iron. But at the same time it is called a "heavy" product for the digestive tract. Gastroenterologist of the online medical service SberHealth Alina Gubanova explained that the necessary enzymes are produced in the body for each substance.

Normally, meat, like any food, is digested equally well. An important factor is the amount of servings and diet. The gastroenterologist advises cooking meat in a gentle way, that is, boiling or steaming. She also recommends eating meat no more than 2-3 times a week.