Red Meats Increase Cancer Risks, Officials Recommend White Meat, Fish

Experts suggest eating more lean, white meat and fish

New health guidelines suggest avoiding consumption of too much red meat, but these guidelines have many individuals wondering what exactly classifies something as ‘red’ meat.

The guidelines suggest eating no more than one pound of red meat per week.

Studies have found that individuals consuming more than two pounds of red meat per week noticed significantly higher risks of developing certain cancers, specifically colon cancer.

While the guidelines are not attempting to force vegetarianism or veganism, eating a large steak or a couple burgers every day is not recommended.

In addition to the health risks of the meat itself, the World Cancer Research Fund explains that when meat is cooked at high temperatures, chemical substances may be formed, adding to the potential health risks.

Health officials explain red meat to be from cows, pigs, and sheep. Common foods are steak, hamburgers, pork, and gyros.

To decrease health risks, experts suggest consuming more chicken and turkey, as they are considered healthier options, and they are also considered to be ‘white meat’.

Other suggestions include trimming fat from potentially fatty-cuts of red meat, as a means to substantially reduce the fat content of various types of meat.

Additionally, fish has been found to be healthy and most contains less fat than either red or white meat.