WASHINGTON — Public health and medical organizations across the United States are raising concerns about the consumption of certain types of red meat due to documented links with chronic diseases. While red meat can be a source of nutrients like iron and B12, experts from multiple sources have identified specific categories of red meat that may pose health risks when consumed regularly.
According to a report from the American Institute for Cancer Research (AICR), processed meat is a major category of concern. This includes any meat that has been transformed through smoking, curing, salting, or fermentation to enhance flavor or improve preservation. Examples often cited in health literature include hot dogs, bacon, and deli meats like ham and salami. The AICR states that there is convincing evidence that consuming processed meat is a cause of colorectal cancer.
A second area of concern is unprocessed red meat, particularly when consumed in high amounts. The International Agency for Research on Cancer (IARC), a part of the World Health Organization, classifies unprocessed red meat as “probably carcinogenic to humans” based on epidemiological studies. According to a review by the Cleveland Clinic, eating too much red meat, even in its unprocessed form, can lead to elevated levels of LDL (“bad”) cholesterol, which is a risk factor for cardiovascular disease. The AICR recommends limiting consumption of red meat to no more than three portions per week, or about 12 to 18 ounces (cooked).
Finally, how red meat is prepared also presents a risk factor. Sources such as the Cleveland Clinic and the American Cancer Society note that cooking meat at high temperatures, such as through grilling or frying, can produce carcinogenic compounds. These compounds, known as heterocyclic amines and polycyclic aromatic hydrocarbons, can form when muscle meat is exposed to high heat. Health experts suggest that choosing leaner cuts and cooking with methods that don’t produce a “black char” can help mitigate this risk.
