White meat: why it is better than red ?

White meat: why it is better than red ?

Viande blanche : pourquoi elle vaut mieux que la rouge ?

Les recommandations sont sans appel : il faut privilégier la viande blanche à la rouge. Mais pourquoi ? Et la viande rouge présente-t-elle tout de même quelques bénéfices ? Tour d’horizon protéiné.

Scientific literature widely shows that high consumption of red meat is linked to an increased risk of type 2 diabetes, cancer, mortality and the risk of cardiovascular disease. This is one of the main reasons justifying national and international health recommendations.

Thus, the World Health Organization (WHO), like the National Nutrition and Health Program (PNNS) in France, advises reducing the consumption of red meat, that is to say beef. , lamb, horse, sheep, etc. The PNNS specifies to reduce to two portions of red meat per week. For the WHO, it is beyond 300 to 500 grams per week that the consumption of red meat can increase the risks of colorectal and intestinal cancers, and cardiovascular diseases.

L’alternative ? Favor white meat, consisting of veal, pork, rabbit and various poultry, such as chicken for example. These, unlike red meat, are lean meats. They are therefore lower in calories, less fat and contain less saturated fat.

Red meat, rich in iron, selenium and vitamin B12

On the other hand, "white meat contains less iron, less zinc, less vitamins B6 and B12 than red meat", underlines the European Food Information Council (EUFIC). Red meat is also a good source of selenium. However, these nutritional elements are essential. "Iron is necessary for the transport and use of oxygen by red blood cells, as well as for the functioning of certain enzymes", as recalled by the National Health Security Agency (ANSES). Zinc particularly stimulates the immune system. As for vitamin B12, it is necessary for the formation of red blood cells as well as for DNA synthesis and nerve function.

It is therefore not a question of completely eliminating red meat from your diet if you enjoy it. "Removing visible fat and avoiding adding large amounts of fat (such as butter, lard or oils) when cooking cooking can help reduce (part of the saturated fat contained)", continues the EUFIC.

The most important thing is to avoid processed meats. This "exerting a greater influence than red meat on the increased risk of intestinal cancer", recalls ;rsquo;EUFIC.

Note: for protein intake and in order to vary your diet, also eat fish, eggs, legumes, tofu and cheese.

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