Why is it important to reduce red and processed meat consumption?

Reducing the consumption of red and processed meats is essential because numerous studies have identified a connection between high intake levels of these foods and an increased risk of various health issues, particularly certain types of cancers (such as colorectal cancer) and cardiovascular diseases. This association is often attributed to factors such as high levels of saturated fats, sodium, and potentially harmful preservatives found in processed meats.

Health organizations, including the World Health Organization, have classified processed meats as a Group 1 carcinogen, meaning there is sufficient evidence to suggest that they can contribute to the development of cancer. Furthermore, diets high in red and processed meats may also contribute to increased cholesterol levels and inflammation, further elevating the risk of heart disease. Consequently, moderating intake can aid in lowering these health risks, leading to better long-term health outcomes.