Statistics show that the average resident of Poland consumes up to 1.5 kg of red meat a week – that's three times more than experts recommend. According to the guidelines of the World Health Organization (WHO), the safe amount of red meat after heat treatment should not exceed 500 g per week.
The article continues below the video
What types of meat are considered carcinogenic?
How much red meat should the average Pole eat per week?
What meat preparation methods are recommended by dietitians?
What do sausages and bacon contain that may be dangerous to your health?
What meat is worth choosing?
The International Agency for Research on Cancer (IARC) also pays attention to the quality of products. Meat, especially red, is a rich source of high-quality protein, heme iron and B vitamins. However, excessive consumption, especially in fried, grilled or smoked form, may have a negative impact on health. These processes lead to the formation of chemicals that can damage DNA. Additionally, heme iron present in red meat participates in chemical reactions that promote the formation of harmful compounds.
Not only the method of preparing meat, but also the composition of some meat products, such as sausages, bacon or frankfurters, raises concerns among scientists. The nitrates and nitrites contained in them can be transformed in the digestive tract into nitrosamines – carcinogenic compounds.
How to prepare meat?
Dietitians recommend giving up frying or grilling in favor of healthier alternatives, such as boiling, stewing or baking in a sleeve. This type of processing helps reduce the amount of carcinogenic substances produced during high-temperature processing.
Experts emphasize the importance of a varied diet in which meat is not the main ingredient. An alternative to red meat may be lean species, such as poultry or sea fish, and vegetables rich in fiber.
