The benefits of reducing red meat consumption for human and environmental health
Your dietary patterns are not just a result of food availability, location, cultural and social norms, and economy. Your own choices and understanding of health also influence them. The current approach to health includes dietary and non-dietary influences that include economic, social, individual, and environmental. The environment around us influences us regarding food selection. Culture affects the choice of food consumed on an everyday basis and occasionally. Since the industrialization revolution, there has been an increase in supply and demand that has impacted agriculture and livestock farming to meet the population’s demand for food. Red meat has always been a part of the human diet, providing the essential nutrition. However, it is up to you to decide how much you consume.
Scientific studies have proved that meat consumption is essential for general health maintenance and healthy development (Giromni &Givens, 2022). The latest research shows no association between red meat consumption and common chronic diseases like cardiovascular disease and type 2 diabetes. There was a suspected link between red meat and cancer based on a report from the International Agency for Research on Cancer (World Health Organization [WHO] & International Agency for Research on Cancer [IARC], 2015; Iqbal et al., 2021). Red meat provides iron and other nutrients, a common nutritional deficiency. In the GCC, including Kuwait, animal products are consumed frequently but in varying amounts. In traditional dishes, Kuwait traditionally consumes much red meat, but overconsumption and low fiber intake are common issues. Most people do not eat enough fruits, vegetables, and fiber for good health.
Why should I reduce my red meat consumption?
Health reasons: Maintaining a balanced and moderate diet is crucial. Your body requires all the necessary nutrients, including protein, which should be consumed in the right amount (not too much or too little). Enjoy red meat once or twice a week and vary your protein sources from poultry, seafood, eggs, and dairy products. Fiber and protein are essential for your overall health and can be obtained from various food sources. Nutrition experts can help you meet your nutritional needs. Protein can be obtained from various foods, such as legumes and eggs. (USDA MyPlate: https://www.myplate.gov/)
Environmental reasons: The environment directly affects our health, as most damage is due to human activities. Looking after the environment provides farmers with good-quality soil and nutrients to grow crops and support livestock and agricultural production. There is a demand for meat, but sustainable practices preserve environmental health while providing food resources. The red meat industry contributes to greenhouse gases like methane by consuming 98-500g of red meat per week per adult, which WHO recommends.
Social reasons: We can support a healthier future for ourselves and the planet by reducing our consumption of red meat and choosing unprocessed, plant-based meals. This can improve our health, prevent chronic diseases, and reduce the burden on the healthcare system. By making healthy choices, we can positively impact our community from within.
To improve your health and support the community, eat less red meat and consume it occasionally. You can still include it in a healthy diet with other essential food groups.
Take-home messages:
Red meat is a bioavailable source of protein and essential nutrients
Moderation is key
Enjoy your meals
References:
Giromini, C., & Givens, D. I. (2022). Benefits and risks associated with meat consumption during key life processes and in relation to the risk of chronic diseases. Foods, 11(14), 2063. https://doi.org/10.3390/foods11142063
Iqbal, R., Dehghan, M., Mente, A., Rangarajan, S., Wielgosz, A., Avezum, A., ... & Yusuf, S. (2021). Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study]: a prospective cohort study. The American Journal of Clinical Nutrition, 114(3), 1049-1058.https://doi.org/10.1093/ajcn/nqaa448
USDA My Plate: https://www.myplate.gov/
World Health Organization [WHO] & International Agency for Research on Cancer [IARC]. (2015, October 26). IARC Monographs evaluate consumption of red meat and processed meat [Press release]. Retrieved April 30, 2024, from https://www.iarc.who.int/wp-content/uploads/2018/07/pr240_E.pdf
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