Meat Myths

Health, nutrition, and misinformation: separating fact from fiction.

What is the origin of myths about meat?

Over the past decades, changes in nutrition science, access to food, and environmental concerns have helped shape different narratives around meat consumption, often simplified in public debate.

Nutrition & Wellness

Does red meat cause cancer?

Do you know what red meat and working in hair salons have in common? Both are classified as probably carcinogenic. Learn more about the myth behind the association between meat and cancer.

Nutrition & Wellness

Does red meat cause cardiovascular disease?

Scientific studies indicate that cardiovascular risk is more closely related to overall dietary patterns and lifestyle than to the isolated consumption of red meat, especially when distinguishing between unprocessed and ultra-processed products.

A plate featuring two pieces of rare steak, garnished with rosemary and coarsely ground pepper, served with roasted potatoes. Although the idea that "red meat causes inflammation in the body" is a concern for some, this dish is presented appealingly, accompanied by a glass of water, a pepper grinder, and more potatoes in the background.

Nutrition & Wellness

Does red meat inflame the body? What science says

Quantity, frequency, processing, and dietary patterns influence this relationship; understand the role of the microbiome and the contexts in which consumption can affect inflammatory markers.

Nutrition & Wellness

Is raw meat dangerous?

Carpaccio, steak tartare, and kibbeh nayyeh are classic dishes that demonstrate how food safety depends on the way meat is handled, stored, and prepared.

Nutrition & Wellness

Does undercooked meat make you sick?

The risk is not necessarily in how rare the meat is cooked, but rather in the preparation method, the cut selected, and the potential for microbiological contamination.

Terms to understand about meat

Leucine

Trans fat

A type of unsaturated fat primarily formed through industrial processes, such as the hydrogenation of vegetable oils, which alters its chemical structure. It is found in ultra-processed foods such as cookies, margarine, and snack foods. Frequent consumption is associated with increased LDL cholesterol (considered harmful) and reduced HDL cholesterol (protective), and is linked to a higher risk of cardiovascular disease.

Unsaturated fat

A type of fat found mainly in plant-based foods and fish. It is composed of unsaturated fatty acids and is divided into two subtypes: monounsaturated and polyunsaturated. These compounds are associated with various metabolic functions, including cardiovascular health, brain function, and the regulation of inflammatory processes.

Saturated fat

A type of fat found in animal-based foods (such as meat, cheese, milk, among others ) and some plant sources. It is composed of saturated fatty acids, which have a more stable chemical structure and play roles in energy storage and structural functions in the body.

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