What is the allowed dose of meat per week

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What is the allowed dose of meat per week
What is the allowed dose of meat per week
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What kind of meat is this?

In the list of the World He alth Organization (WHO), red meat is all types of muscle meat from mammals: beef, veal, pork, lamb, mutton, horse and goat, as well as processed meat products, all smoked, s alted, canned etc

Does red meat cause cancer?

WHO included red meat in a group of products "probably carcinogenic to humans". The key word here is "probably": Scientists still do not have a clear answer to the question "does red meat cause cancer?". This is what we know today.

Red meat and meat products (sausages, sausages, bacon, etc.) possibly increase the risk of developing colorectal cancer (rectal and/or colon cancer) by 20-30%. This is proven by the results of many studies.

In addition, consumption of red meat or meat products can be linked to the development of more than 12 types of cancer. Experts from the International Agency for Research on Cancer (IARC) came to such disappointing conclusions after analyzing data from more than 800 studies.

But no one can say for sure how exactly meat affects the human digestive system is still unknown.

The potential risk is greatly influenced by the cooking method. In short - meat is better not fried. When it comes into contact with a hot surface or heated oil, carcinogenic substances (polycyclic aromatic hydrocarbons and heterocyclic aromatic amines) are released. They can cause the development of cancer of the breast, prostate, liver, skin, lungs and other organs.

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But if there are sometimes more questions than answers about the meat itself, then about the sausages, sausages, bacon, etc.everything is unambiguous. Processed meat products are among the carcinogenic - without any "probably": the daily consumption of only 50 grams increases the risk of developing colorectal cancer by 18%.

How much meat can we eat?

The American Society of Clinical Oncology (ASCO) recommends eating no more than 500 grams of meat per week or no more than 70 grams per day. This amount, according to experts, does not increase the risk of cancer.

In addition, the meat should not be fatty, and the rest of the proteins are better to get from poultry, fish, legumes and vegetables. And by the way, it's not just about oncology: too much meat on the menu provokes the development of diseases of the cardiovascular system, type 2 diabetes and kidney diseases.

"It is not necessary to give up meat at all," says Olga Malikhova, professor, doctor of medical sciences, head of the Endoscopy Department of the National Research Institute of Oncology. N. N. Blokhin. - The main thing is to observe several conditions: not to eat meat every day, it is better to exclude fried and fatty meats, as well as processed meat products.

In general, to prevent cancer of the gastrointestinal tract, weight is of primary importance - it should be normal: obesity increases the risk of developing several types of cancer, especially in women over 45 years of age. It is also important to have regular screening tests that can detect disease through a blood test at the earliest stage.

Is there any benefit to meat?

"Red meat is an important element of a balanced menu because it is one of the main sources of protein, along with poultry, fish, nuts and dairy products. In addition, meat contains the most important vitamin B12, iron and zinc", says nutrition consultant, FPA-certified fitness nutritionist Anna Doyen. "But of course it's important that the meat is good: ideally you should be interested in how and where the animal is raised, what it's fed, ask from the sellers product quality certificates to minimize the risk of allergic reactions."

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