After the World Health Organization (WHO) set off all the alarms in 2015 claiming that red meat was inadvisable for human consumption, a new study by Canadian scientists has just claimed otherwise. If the former claimed that eating red meat increased the risk of cancer and other diseases, the new published study seems to prove that this was a false alarm and that there is insufficient evidence to link that the consumption of red or processed meat increases mortality..
Red meat is rich in vitamins, minerals and antioxidants and one of the main sources of protein and iron in our diet. In this new light, experts say the WHO rushed to share its conclusions and that there is no need to reduce the consumption of red and processed meat.
What are we left then? Is red meat good or bad? At the end of the day, perhaps it is common sense and our own body that tells us which way to go. To know the opinion of a reliable source, we asked the famous Mexican doctor Diane Pérez for her opinion on the matter:
"The article published on October 1 in the prestigious medical journal Annals of Internal Medicine is the result of the vote of a panel of 14 experts from 7 countries that evaluated the information available so far on the potential risks of consuming red meat processed and unprocessed. The conclusion was that people who have a preference for this type of food can continue consuming it. It is worth mentioning that only human health considerations were taken into account, not the impact on the environment or the implications related to animal life. I must emphasize that red meat is an excellent source of high quality protein that is highly recommended especially in childrenand contributes to preventing and counteracting anemia. My personal recommendation is that those who enjoy red meat continue consuming it but try to make it as lean as possible, that is, to remove excess fat.”
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