While the health effects of red meat have been widely studied, most of the research is observational, meaning these studies can identify associations but cannot establish cause and effect.
Observational studies often involve confounding variables—factors other than the one being studied that may influence the outcome.
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It’s impossible to control for all these variables, making it difficult to definitively say whether red meat directly causes specific health outcomes.
This limitation is important to consider when reviewing research and deciding whether to include red meat as part of your regular diet.
Red Meat And Cancer
Observational studies suggest a link between the consumption of both processed and unprocessed red meat and an increased risk of certain cancers, particularly colorectal and breast cancer .
In 2015, the World Health Organization (WHO) classified red meat as “probably carcinogenic to humans,” and processed meat as “carcinogenic to humans,” with strong evidence linking processed meat to colorectal cancer.
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A review of multiple studies indicated that individuals consuming large amounts of processed and unprocessed meat had a 9% and 6% higher risk, respectively, of developing breast cancer compared to those who ate the least .
While the exact mechanisms are not fully understood, it’s believed that nitrites used in curing and smoking meats can produce carcinogenic compounds.
Additionally, cooking meats at high temperatures, such as grilling, may generate cancer-promoting chemicals .
However, further research is necessary to better comprehend how processed and unprocessed red meats contribute to cancer development.
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