Cathal BarryThe news that global health experts had warned that bacon, ham and sausages were as big a cancer threat as cigarettes gripped the nation recently.
The furore arose after the World Health Organisation (WHO) published a report on the dangers of eating processed meats.
It was reported that the International Agency for Research on Cancer (IARC), the cancer agency of the WHO, classified processed meat as carcinogenic to humans, based on sufficient evidence in humans that the “consumption of processed meat causes colorectal cancer”.
It was also reported that red meat is also “probably” carcinogenic, based on limited evidence that the consumption of red meat causes cancer in humans and “strong mechanistic evidence supporting a carcinogenic effect”.
The news meant those who treat themselves to the occasional fry up were up in arms and understandably so, but they weren’t the people who this report was targeted at.
The report, in fact, wasn’t really targeted at any group of people at all. It was merely a scientific based reporting of some of the possible dangers related to consuming such foods.
People who enjoy the odd sausage or slice of bacon every now and again shouldn’t be overly concerned. It’s those who indulge in a ‘Full Irish’ each and every day that should be somewhat worried.
Then again, a common sense approach to eating would suggest such people should have always been aware that eating such processed meats regularly was hardly good for their health.
So, before I turn my attention to red meat it’s important to remember the old adage of everything in moderation.
Perhaps I should preface this with a warning that I am particularly bias on the subject of red meat.
As a proponent of a higher protein diet in combination with plenty of leafy greens, vegetables, healthy fats and unrefined carbohydrates, I think the reporting of the WHO’s research was somewhat over-egged.
Now I’m not suggesting people should live off fillet steak, which would be prohibitively expensive anyway, but I don’t think people should be afraid of consuming high quality red meats such as beef, lamb or venison.
The reason I am such an advocate of a higher protein diet is that consuming high quality protein sources provides the body with many, if not all of the essential amino acids required for muscle growth.
There are other benefits such as the repair and building of body tissues as well as the production of antibodies that will protect the body from infections, thus strengthening the immune system as well.
Of the many nutrients that meat contains, it is rich in iron, zinc and selenium. While iron helps in forming haemoglobin that transports oxygen to different parts of your body, zinc helps in tissue formation and metabolism, and selenium breaks down the fat and chemicals in the body.
Vitamin A, B and D are commonly found in meat as well.
Not only do these vitamins promote good vision, stronger teeth and bones but it also support the central nervous system thus promoting mental health as well.