"For although experts agree fresh meat can be a valuable source of proteins, healthy fats and essential micronutrients, some processed meat products are considered such a cancer risk that the World Health Organisation believes they should be slapped with a health warning. Key factors include how the animal was raised, the specific cut of meat, its fat content, and, crucially, how it is cooked or prepared."
"'But what people mean by "meat" encompasses a huge range of foods. A moderate intake of fresh meat, roasted, grilled or casseroled, can provide the amino acids the body needs for a host of other vital functions. It can be an important source of iron, which is essential for transporting oxygen around the body, and zinc, which supports the immune system."
Meat remains a central part of diets in Britain, ranging from inexpensive hot-dog sausages to expensive dry-aged fillet. Meat consumption in the UK is rising, with a 2024 study finding 50% of Britons eat meat at least five times a week. The National Diet and Nutrition Survey reports average annual consumption of 10.6kg red meat, 13.9kg white meat and 9.5kg processed meat per adult. Fresh meat supplies proteins, healthy fats, iron and zinc, while some processed meats are classed by WHO as carcinogenic. Key health factors include animal rearing, cut, fat content and cooking methods. Nutritional guidance recommends limiting red meat to two or three portions weekly, choosing lean cuts and avoiding frequent deep-frying.
Read at Mail Online
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