NCD Watch

Red meat consumption: the Good and the Bad

26 Nov 2012 (Mon)

Red meat generally refers to pork, beef/veal and mutton/lamb, which have a relatively high content of myoglobin (an iron- and oxygen-binding protein) that gives the meat its red colour. Red meat is one of the best sources of some essential nutrients, including protein, iron, zinc, B vitamins and omega-3 fatty acids. However, red meat contains considerable quantities of saturated fat but no dietary fibre. Epidemiological studies have implicated possible link between eating too much red meat (both processed and unprocessed) and weight gain, as well as increase in various chronic disease risks including cardiovascular diseases, type 2 diabetes and colorectal cancer.

A telephone-survey conducted by the Department of Health in 2009 on over 2 100 community-dwelling people aged 18-64 found that almost half (47.3%) of respondents had consumed red meat every day during the thirty days before the survey. Respondents consumed 2.64 taels of red meat per day on average – 3.06 taels for males and 2.28 taels for females. Results also showed that the younger the respondents, the higher the daily average intake of red meat.

To maintain optimal health, red meat lovers are advised to consume red meat in moderation and avoid processed meat if possible. They should select leaner cuts, trim off any visible fat from the meat and use low-fat cooking methods.