One of the most discussed foods in recent years , whether due to the ethical and environmental implications of intensive farming or the health effects linked to its consumption, is red meat .

And among health objections, one of the most widespread beliefs is that red meat causes cancer. Is this really the case?

Let's start by saying that, in reality, the question is more complicated than a simple 'yes' or 'no'. "There is - in fact - no scientific evidence that unprocessed red meat, consumed in the right quantities and as part of a varied diet, is a certain carcinogen ," explains Issalute. The debate, however, exists and is supported by scientific studies that associate its consumption with an increased risk of developing certain types of cancer and diseases.

It must be said that meat is a highly nutritious food because of the substances it contains . It is an important source of proteins (of animal origin), vitamins, mineral salts, but also of saturated fats that can be potentially dangerous for the heart. It also contains creatine and carnosine, essential nutrients for maintaining good muscle and brain function.

But if it is true that, as indicated by the Istituto Superiore di Sanità , there is no scientific evidence that unprocessed red meat, if consumed in the right quantities, can be considered carcinogenic, it is equally true that it would always be good to evaluate the processing methods, the type of cooking and the quantities consumed. In fact, the potential "danger" of this food depends on these factors, like all the others.

Red meat and especially cured meats and sausages can, therefore, cause the onset of various pathologies, even serious ones, if consumed in abundance. However, it should not be forgotten that the risk of getting sick also depends on other factors, such as lifestyle and familiarity.

Too much meat can be harmful to the body due to the presence of preservatives in the case of sausages, but also of saturated fats which we know are dangerous for blood circulation.

There are several institutions that have given indications about the ideal quantities of red meat to consume per week. None of these are scientifically certain, but they all range between 2 and 4 portions per week. Therefore, it is not necessary to banish red meat from your diet, because, if consumed in modest quantities, it is good for the body and, above all, you must never forget that fresh red meat is not treated with preservatives in any way, but is maintained thanks to natural preservation .

The quality of meat, especially red meat, depends on various factors, such as, for example, the breed, the type and technique of breeding, feeding, slaughtering, maturation, transportation, etc. Each of these important factors must be taken care of to the best to obtain meat of extraordinary quality. Quality that then clearly reverberates also on the dish that is made available to the consumer.

In addition to all the aspects examined so far, we can say with certainty that cooking red meat also has its importance in terms of health. Cooking on the grill, for example, has several advantages both in terms of health and taste.

In fact, high temperatures are able to “sterilize” this food, reducing the risk of contamination by microorganisms. In addition, heat allows meat proteins to change their chemical structure, increasing their nutritional potential and digestibility.

It must be said that it is important in this type of cooking to pay attention that the heat released is not excessive causing the formation of carbonized parts.

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