Eating excessive amounts of red meat has been shown to increase the risk of heart disease and cancer, but how much is too much?

Although there are many cons to eating red meat, there are also benefits to eating red meat in moderation.

There is evidence that red meat increases the risk of heart disease. Red meat raises blood cholesterol due to the high content of saturated fat that is found in many varieties of red meat. A majority of research also indicates that the consumption of red meat increases the risk of colorectal cancer. This is due to the saturated fats, carcinogens, and heme iron found in red meat.

There has been an established relationship between the consumption of red meat and colorectal cancer.

However, contrary to what some researchers believe, the meat industry states that lean red meat falls under a heart-healthy diet. Lean red meat is a sufficient source of iron and provides the body with protein, which helps build bones and muscles. One serving of beef can provide the body with 10 essential nutrients necessary for growth and a healthy body.

When eating red meat, it is important to pay attention to portion sizes and opt for lean cuts. If eating beef, look for round steaks and roasts, such as the rib-eye or shoulder cut. For pork, a healthier choice would be bone-in rib chops or loin roasts.

A lean cut of red meat should contain less than 10 grams of total fat, 95 milligrams of cholesterol, and 4.5 grams of saturated fat per serving. A full serving of red meat is 3 ounces.

To reduce the cancer causing compounds that can come from red meat, cook the meat over medium or indirect heat to reduce the carcinogens caused by direct flame.

When chosen wisely and eaten in moderation, red meat can provide the body with many nutrients and keep you in good health.