Potential health hazards of eating red meat

Abstract Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino acids, vitamins (including B12) and minerals (including iron and zinc). Processed red meat (ham, sausages, bacon, frankfurters, salami, etc.) undergoes treatment (curing, smoking, salting or the use of chemical preservatives and additives) to improve its shelf life and/or taste. During recent decades, consumption of red meat has been increasing globally, especially in developing countries. At the same time, there has been growing evidence that high consumption of red meat, especially of processed meat, may be associated with an increased risk of several major…

• SC
  Swedish Cancer Foundation
• KI
  Karolinska Institutet
• V
  Vetenskapsrådet
• FO
  Forskningsrådet om Hälsa, Arbetsliv och Välfärd