Redmeat Infographic

Red Meat Consumption Infographic

The Truth about Red Meat

Why You Should Reconsider Your Bovine-Dining Habits

What is ‘Red Meat’?

Any meat which is red when uncooked is called red meat. This includes livestock animals, and some fowls.
Beef, goat, pork, also duck.

Total Meat Produced

  • Pork 38%
  • Poultry 30%
  • Beef 25%
  • Other 7%

Who’s Mad about Red Meat?

Below are the four biggest red meat consumers in 2011, listing only the top two red meat products, beef and pork *numbers in 1,000 metric tones

Beef Consumed

Pork Consumed

United States

12,040

8,653

European Union

8,185

21,271

Brazil

7,592

2,577

China

5,589

51,097

Pork makes up more than half the meat consumed in China, even up to 70% in some areas. Overall, the Chinese produce and eat more than half the world’s pig.

Health Risks Associated with Red Meat Consumption

  • Cardiovascular Diseases
  • Saturated fat and cholesterol in pork, beef, and lamb increase the risk of coronary heart diseases. The type of iron found in red meat, called heme iron, is also linked to heart attacks and fatal heart diseases.

  • Colorectal Cancer
  • Haemoglobin and myoglobin molecules found in red meat trigger a process called nitrosation in the gut which leads to the formation of carcinogens.

  • Obesity
  • People who consume red and processed meat have a higher intake of total protein than people who get their protein from fish or dairy sources. This results in higher BMIs and waist circumference.

Sources: http://www.webmd.com/food-recipes/features/the-truth-about-red-meat
http://articles.latimes.com/2012/mar/14/news/la-heb-red-meat-why-bad-20120314
http://www.cattlerange.com/world-beef/world-beef.html
http://www.ers.usda.gov/news/BSECoverage.htm
http://en.wikipedia.org/wiki/Red_meat

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