I believe many people like meat very much, and some people need meat for every meal. Eating meat can supplement protein for the body. Common meats are pork, beef and mutton. Some people worry that eating too much pork, beef and mutton will cause cancer? Do you want pork, beef and mutton or not? Let's have a look.

1, the correct way to eat meat

We need to face up to the carcinogenicity of red meat such as pork, beef and mutton, but we don't have to panic too much.

Yu Fang said that at present, there is sufficient evidence that red meat causes cancer, and a large number of studies show that this evidence can enter the guide. In particular, heme iron in red meat (the reason why red meat is "red") is toxic to colon cells and can induce excessive proliferation of colon cells. Many processed meats contain a lot of salt and nitrite, which leads to the increase of nitrosamine synthesis. Many meats are cooked at high temperature, which leads to the increase of carcinogens such as polycyclic aromatic hydrocarbons. Free iron in red meat can induce the production of free radicals, which is indeed carcinogenic and should be paid full attention to.

But she also said that there is no need to panic about "eating meat." Although eating meat products and red meat will increase the risk of cancer, cancer is not formed in a day and has a lot to do with personal eating habits. It is not that eating a meal of mutton will increase the risk of cancer, but it is not good to eat a lot often. Moreover, the risk of cancer is also related to the population. Not everyone who eats processed meat or red meat is 100% carcinogenic. It can only be said that the person who eats the most will have an increased risk than the person who eats the least. There is no need to panic excessively. We should believe that the human body is immune and has repair and defense mechanisms.

Processed meat products are not comparable to arsenic.

Previously, it was reported that processed meat products were listed as 1 carcinogen, and there were well-known aflatoxins and arsenic in the list of carcinogens at the same level. Yu Fang said they were not comparable. Eating food for more than ten years may increase our risk, but eating arsenic for a few days may lead to poisoning and death. The concept of this quantity cannot be compared. If it can be compared with arsenic, it is not called food.

Expert advice:

1, from the perspective of long-term living habits, the intake of red meat should be appropriately restricted. Current guidelines advise you not to exceed 500 grams of red meat per week. Judging from the crowd, the average person does not exceed 300 grams of red meat per week. Some people may need more, while others may need less. But for most people, 300 grams is enough to meet the needs. If you eat red meat every day, don't exceed 1 to 2 Liang every day, and you can eat more every other day. Eat red meat three times a week, and then eat white meat three or four times, and it's almost the same.

There is no need to ban red meat such as pork, beef and mutton. Red meat also contains many nutrients, such as high-quality protein, B vitamins, zinc and so on. These nutrients are high in content. Its heme and iron are actually very beneficial to people with anemia.

3. A diversified diet. It's better to eat a little of everything and pay attention to a balanced diet than not to dare to eat anything. Fish and shrimp are white meat, and chickens and ducks are semi-red meat. Some evidence shows that from the point of view of environmental pollution, the contents of environmental pollutants and those environmental estrogens in fish, shrimp, chickens and ducks are less than those in red meat. Take fish as an example, it has more unsaturated fat and less influence on the heart. In fact, we have always said that those without legs are better than those with two legs, and those with two legs are better than those with four legs. This is not unreasonable.

4. Eat fresh meat, eat less processed meat, and pay due attention to high-temperature cooked meat products. Try to avoid high-temperature barbecue, charcoal roasting and other meat products. It is ok to eat once in a while, but eating regularly will definitely cause certain risks to health. If you like to eat mutton kebabs, you can get an oven at home and control the temperature below 200 degrees, which is safe and delicious.

2. Common carcinogens

Many middle-aged and elderly friends are very afraid of carcinogens. In fact, there are many kinds of carcinogens, which can be divided into four grades, many of which are related to food.

(1) 1 grade: tobacco, alcoholic beverages, aflatoxin, betel nut, Chinese salted fish and other carcinogens with definite carcinogenic effects.

(2) Grade 2: Acrylamide, lead, 4- methylimidazole and other probable carcinogens can be divided into 2A and 2B. If you often use high-temperature frying and high-temperature oil fume to cook food in your life, you will have a greater chance of contacting acrylamide (140~ 180℃ is the best temperature for production), so you should try to avoid it.

(3) Sudan red pigment, cholesterol, caffeine, melamine, saccharin and other carcinogens that cannot be classified. There is insufficient evidence of carcinogenicity in animal and human studies, or there is sufficient evidence in animal experiments, but human studies have clearly shown no carcinogenic effect.

(4) Carcinogen has the fourth grade, which means that there is not enough evidence to prove that it is carcinogenic in related research, and there are fewer substances in food that belong to this category. Among the four carcinogens, the harm to human body cannot be generalized. Carcinogens of 1 and 2A should be avoided as far as possible, and carcinogens of 2B should not be overly stressed. Don't worry too much about carcinogens of 3 and 4.