John Myers
Long-term studies suggest that excessive consumption of red meat, such as beef, pork, or lamb, may slightly increase the risk of cancer. The main concern is the risk of developing colon cancer. While this connection is very likely according to the German Society for Nutrition (DGE), experts have so far only been able to speculate as to why red meat could be carcinogenic. Among other things, the higher fat content compared to white meat as well as the high iron content and various other ingredients are suspected.
The DGE recommends eating a maximum of 300 to 600 grams of meat per week – regardless of whether it is white or red meat. On the other hand, regular consumption of more than 100 grams of red meat per day is considered potentially carcinogenic: According to studies, the risk of rectal cancer increases by an average of 50 percent. Excessive consumption of sausage products increases the risk even more. However, consumed in moderation, red meat and sausages are important suppliers of nutrients such as iron.
Anyone who maintains a healthy lifestyle overall and eats a balanced diet gets important and healthy nutrients, minerals, and vitamins from meat consumption. It is also important to ensure that red meat is of good quality and that it is prepared gently.
