Why is red meat unhealthy?

Red meat (that is, ungulate meat) nutritionists accuse of many mortal sins, actively recommending to switch to poultry meat. In particular, the results of one of the long-term studies published in March of this year by scientists at the Harvard School of Public Health (Harvard School of Public Health) once again convinced the public that consumption of red meat can increase the risk of early death.
Reportedly, the more red meat participants in the experiment ate regularly, the more chances they had to die unexpectedly (moreover, during the period of the study in question, which lasted more than twenty years). However, what is so terrible present in red meat that made it so harmful to our health? Not everyone knows the full answer to this question, considering cholesterol to be the main culprit in all ills. At the same time, experts from Harvard have published a list of possible causes that make red meat unhealthy.
Cholesterol and its “accomplices”
Why is red meat unhealthy?
According to many experts, the harm from the consumption of red meat in food is associated mainly with heart disease. Saturated fats and cholesterol contained in beef, pork and lamb are thought to play a fatal role in increasing the risk of developing coronary heart disease. A certain type of iron found in red meat, known as heme iron, is also associated with fatal heart diseases and heart attacks.
Why is red meat unhealthy?
In the processing of meat, many different potentially harmful substances are used. In particular, sodium can increase blood pressure, which is also a risk factor leading to the development of heart disease. Other chemical components used in the preparation of meat can also affect the development of heart disease, damaging blood vessels in particular. Red meat is also associated with an increased risk of developing colorectal and other types of cancer.
Why is red meat unhealthy?
One of the possible culprits can be the same heme iron, since it is most easily absorbed by the body (compared to other types of iron), causing oxidative processes that damage cells. Similarly, some substances that occur during the preparation of red meat at high temperature are affected. Finally, the preservatives used in the preparation of meat, according to scientists, cause serious harm to health, as they can turn into carcinogenic substances in the human body.