Red meat is meat originating from mammals such as pork, beef, and lamb. Meanwhile, white meat includes poultry meat such as chicken and duck.
Many nutrition experts believe that white meat is more beneficial for health than red meat. The reason is that red meat often contains a lot of fat and saturated fatty acids, which can increase cholesterol levels in the blood if consumed excessively.
In addition, eating a lot of red meat may be related to an increased risk of some cancers such as colorectal cancer, breast cancer, prostate cancer, stomach cancer, bladder cancer, endometrial cancer and lung cancer.
However, this does not mean that red meat should be completely removed from the diet. Studies show that health risks often increase when consuming red meat in large quantities, over 500 grams per week. If used at a reasonable level, consumers do not need to worry too much.
Notably, red meat is still a source of high-quality protein, rich in iron, B vitamins and many essential minerals, playing an important role in daily nutrition.
Therefore, instead of completely abstaining from red meat, people should balance their diet, control consumption, and diversify between red and white meat. Alternating these food sources will help the body get enough nutrients, while contributing to reducing long-term health risks.
