Too much meat = A negative impact on our cardiovascular system .
Inveterate carnivores "generally have higher blood pressure than others," says nutrition endocrinologist Boris Hansel . And according to a large epidemiological study published in March 2009, fat meat eaters (at a rate of 160 g per day) are 27% more likely to die of cardiovascular disease than small eaters .
Too much meat = A role in the development of cancers.
" Its role in the genesis of colorectal tumors has been unquestionably proven," says Raphaëlle Ancelin , a nutritionist at the National Cancer Institute (Inca). The risk increases by 29% per 100g portion of meat and 21% per 50g portion of cold cuts consumed per day . This is why it is now recommended to limit your meat intake to less than 500 g per week. "
Locate the boldest pieces
Grilled steak: 5.86 g of saturated fatty acids (AGS) on 11.5 g of fat
Leg of lamb: 4.45 g of AGS on 8.9 g of fat
Fried bib: 2.79 g of AGS on 5.7 g of lipids
Boiled veal shank: 1.76 g of AGS on 4.1 g of fat
Roasted chicken (with skin): 1.67 g of AGS on 6.2 g of fat
Veal escalope: 0.9 g of AGS on 2.5 g of fat
Values given for 100 g.
Source: Meat Information Center
Meat of the butcher or under vacuum, it's the same?
No, because factory-cut meats, such as meat dishes and industrial deli meats, contain nitrites . These are added to preserve the color of the products and prevent the proliferation of toxic bacteria. However, according to Canadian Richard Beliveau , a leader in the field of cancer research, " nitrites react with meat proteins and form carcinogenic molecules ".
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