Production and consumption of red meat: a controversial issue.

Abstract

Red meat has a high nutritional value and has an important role in human nutrition. However, for a long time, there has been an ongoing debate on whether or not consumption of red meat is harmful for human health. Looking at the literature, there are some studies that have reported the associations between consumption of red meat and various chronic diseases. Moreover, there are other research that argue red meat consumption should be reduced or eliminated for not only adverse health effects but also for reasons in regards to animal welfare, breeding methods, ethical concern, meat processing, dietary trends, and environmental context. Conversely, it is stressed in a number of studies that red meat is essential for human nutrition, and reducing its consumption or removing it from diet could have undesirable health consequences. Further, some researchers find the results of studies that report association between red meat consumption and diseases conflicting and unreliable. Also, it is pointed out that a distinction should be made between unprocessed meats and processed meats in terms of their effects on human health. What is more, there are studies that have reported a reduced risk of medical conditions with higher consumption of unprocessed red meat. In this chapter, different approaches to red meat consumption are discussed by summarizing key findings of the studies conducted on the subject. The facts and prejudices drawn from the literature and life itself will be used to search for solutions to issues related to red meat production and consumption in the frame of human health, animal welfare, and environment.