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Numerous concerns have been raised regarding beef consumption, ranging from environmental impacts, such as greenhouse gas emissions, to effects on metabolic health. Recent evidence reinforces these concerns, especially in light of the high daily beef intake observed across various populations. Overall, there is an overemphasis on the consumption of animal-derived proteins, particularly beef, which can also lead to the excessive intake of other nutrients, such as saturated fat, widely associated with adverse cardiovascular outcomes.
In this context, the primary focus should be on the total daily amount consumed, as well as the type of cut chosen. It is equally important to consider the behavioral aspects associated with beef consumption, as this habit is linked to specific lifestyle patterns. For instance, using cross-sectional data from the longitudinal Coronary Artery Risk Development in Young Adults (CARDIA) study, associations between meat consumption and various health and dietary indicators were analyzed. Individuals who consumed red meat and poultry less frequently exhibited lower alcohol consumption, higher levels of physical activity, better dietary quality, and lower body mass index, total cholesterol, LDL cholesterol, and triglycerides, compared to those who consumed meat more frequently. These findings suggest that meat consumption is part of a broader set of behaviors that influence health.
In the case of specific diseases, such as colorectal cancer, both early-onset and late-onset, the main risk factors identified include low intake of whole grains, low milk consumption, and high red meat intake. These data reinforce that adverse health effects are not limited to a single nutrient but result from dietary patterns as a whole.
Considering that beef consumption is culturally ingrained in many societies, the most effective approach to mitigate its negative effects is moderation. This includes not only adjusting the quantity consumed but also adopting other health practices, such as regular physical activity, increased intake of plant-based foods, and balanced food choices.
Additionally, it is recommended to prefer lean cuts with lower saturated fat content, and to maintain protein intake adjusted to individual needs, around 0.8 to 1.0 g/kg/day for sedentary individuals and approximately 1.6 g/kg/day for physically active individuals. These strategies, when properly guided, promote positive health effects and can coexist with sustainable and culturally appropriate dietary practices.
Thus, ensuring the benefits associated with beef consumption requires a combination of moderation in the amount consumed, choosing lean cuts, and integration into a balanced dietary pattern. Furthermore, consumption should be part of a healthy lifestyle, with regular physical activity and a greater presence of plant-based foods, which contributes to reducing metabolic risks and enhancing positive health effects.
References:
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Pan H, Tang Y, Zhu H, Sun Y, Chi P, Huang Y. Global burden, trends, and risk factors of early-onset and late-onset colorectal cancer from 1990 to 2021, with projections to 2040: a population-based study. BMC Gastroenterol. 2025;25(1):486. Published 2025 Jul 1. doi:10.1186/s12876-025-04086-5
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