Expert nutritionist explains if red meat is bad for you.
In recent years, the consumption of red meat has been a topic of much debate and controversy.
While red meat can be a valuable source of protein and essential nutrients, there has been a growing concern about the potential dangers of consuming too much of it. Research has linked high intake of red meat to an increased risk of various health problems, including heart disease, certain types of cancer, and even premature death. As a result, many health experts and organisations recommend limiting the consumption of red meat and opting for other protein alternatives.
But what’s the truth?
In this video, expert nutritionist, Jamie Wright explores the potential risks associated with excessive red meat consumption and uncover the real facts that need to be considered in this debate.
***
Chapters:
00:00 - Introduction
00:16 - Red meat debate
00:58 - What is red meat
03:34 - Cooking process
04:09 - Nutritional benefits
05:41 - Health concerns
07:21 - Any more Q's
*********************************
Subscribe to our channel: [ Ссылка ]
➡️ If you like this, you'll love this: [ Ссылка ]
➡️ Find more nutrition advice here: [ Ссылка ]
Download the Myprotein app: [ Ссылка ] 📱
*********************************
#HealthyLifestyle #RedMeat #Myprotein
Is Red Meat Is Bad For You? | Nutritionist Explains | Myprotein
Official YouTube channel for Europe's No. 1 Online Sports Nutrition Brand, Myprotein.
Stay tuned for brand new videos every single week that help to inspire and motivate you to keep pushing further on your fitness journey. From challenging workouts to evidence-based nutrition videos — we've got it all.
References
WHO, Cancer: Carcinogenicity of the consumption of red meat and processed meat (2015). Available at: [ Ссылка ].
Maki, K. C., Slavin, J. L., Rains, T. M., & Kris-Etherton, P. M. (2014). Limitations of observational evidence: implications for evidence-based dietary recommendations. Advances in nutrition (Bethesda, Md.), 5(1), 7–15. [ Ссылка ]
Lewin, M. H., Bailey, N., Bandaletova, T., Bowman, R., Cross, A. J., Pollock, J., Shuker, D. E., & Bingham, S. A. (2006). Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: implications for colorectal cancer risk. Cancer research, 66(3), 1859–1865. [ Ссылка ]
Joosen, A. M., Kuhnle, G. G., Aspinall, S. M., Barrow, T. M., Lecommandeur, E., Azqueta, A., Collins, A. R., & Bingham, S. A. (2009). Effect of processed and red meat on endogenous nitrosation and DNA damage. Carcinogenesis, 30(8), 1402–1407. [ Ссылка ]
Zheng, W., & Lee, S. A. (2009). Well-done meat intake, heterocyclic amine exposure, and cancer risk. Nutrition and cancer, 61(4), 437–446. [ Ссылка ]
Bronzato, S., & Durante, A. (2017). A Contemporary Review of the Relationship between Red Meat Consumption and Cardiovascular Risk. International journal of preventive medicine, 8, 40. [ Ссылка ]
Sharp, M. H., Lowery, R. P., Shields, K. A., Lane, J. R., Gray, J. L., Partl, J. M., Hayes, D. W., Wilson, G. J., Hollmer, C. A., Minivich, J. R., & Wilson, J. M. (2018). The Effects of Beef, Chicken, or Whey Protein After Workout on Body Composition and Muscle Performance. Journal of strength and conditioning research, 32(8), 2233–2242. [ Ссылка ]
Lescinsky, H., Afshin, A., Ashbaugh, C. et al. (2022) Health effects associated with consumption of unprocessed red meat: a Burden of Proof study. Nat Med 28, 2075–2082. [ Ссылка ]
Iqbal, R., Dehghan, M., Mente, A., Rangarajan, S., Wielgosz, A., Avezum, A., Seron, P., AlHabib, K. F., Lopez-Jaramillo, P., Swaminathan, S., Mohammadifard, N., Zatońska, K., Bo, H., Varma, R. P., Rahman, O., Yusufali, A., Lu, Y., Ismail, N., Rosengren, A., Imeryuz, N., … Yusuf, S. (2021). Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study]: a prospective cohort study. The American journal of clinical nutrition, 114(3), 1049–1058. [ Ссылка ]
