Red meat has often been blamed for a variety of health issues, from obesity and diabetes to high cholesterol and various cancers, particularly colon cancer, the Daily Mail reports.
Recent studies have contributed to the belief that eating red meat may increase the risk of developing colon cancer. However, Dr. Peter Attia, a longevity physician, recently shared his perspective on the topic, challenging some of the prevailing assumptions.
Dr. Attia discussed the topic in a recent appearance on the British podcast TRIGGERnometry, where he explained that while red meat has been scrutinized for its potential link to colon cancer, much of the research supporting this connection is flawed. According to Dr. Attia, many studies fail to differentiate between unprocessed red meats, such as steak, and processed meats like hot dogs and beef jerky. The latter are often associated with higher levels of harmful additives, preservatives, and salt, which may contribute to health risks.
One of the issues raised by Dr. Attia is that studies often fail to account for the lifestyles of people who consume red meat. He noted that individuals who eat more red meat may also engage in less healthy behaviors overall, such as consuming more processed foods, leading to confounding factors that complicate the research. People who avoid red meat, on the other hand, may be more health-conscious, eating a balanced diet and exercising regularly. When adjusting for these lifestyle factors, Dr. Attia argues, the connection between red meat and cancer risk diminishes significantly.
The discussion on red meat and health risks dates back several decades, especially during the 1970s and 1980s when research first began to show that high levels of saturated fat in red meat could raise LDL cholesterol, often referred to as “bad” cholesterol. This, in turn, was thought to increase the risk of cardiovascular disease. Dr. Attia acknowledged that, in moderation, red meat can contribute to higher cholesterol levels, but it is the amount of consumption that makes the difference.
While research has shown correlations between red meat consumption and chronic diseases like type 2 diabetes, Dr. Attia emphasized that these are merely associations and do not prove direct causation. Furthermore, the increase in colon cancer rates among younger individuals, particularly early-onset colon cancer, is multifaceted, with ultra-processed foods being a potential contributing factor due to their high sugar, fat, and chemical content, which can lead to inflammation in the digestive tract.
Experts have also pointed out that the trend of eating more ultra-processed foods, rather than whole red meat, could be playing a larger role in the rise of colon cancer cases. Processed meats have been shown in some studies to contain metabolites that may promote cancer cell growth, unlike unprocessed red meats which do not contain such preservatives or chemicals.
Dr. Attia also stressed that not all red meat is created equal. For those who do consume red meat, he recommends opting for high-quality, minimally processed cuts over lower-quality options, as the former are less likely to be loaded with preservatives or harmful chemicals. Additionally, he highlighted the importance of a balanced diet that includes plenty of vegetables, such as broccoli, which contain fiber that supports gut health and may help reduce the risk of colon cancer.
