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Health hazards from the habit of eating red meat of Vietnamese people

According to the latest nutritional survey results, the consumption of vegetables and fruits of Vietnamese people has increased but only reached about 66.4% – 77.4% of the recommended needs of the nutrition pyramid for adults.

Meanwhile, meat consumption increased rapidly. Specifically, each adult uses up to 136.4g / day (in 2020) compared to 84g 10 years ago. This figure in the urban area is even higher, at 155.3g (in 2020).

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Illustration: Scitechdaily

Prof. Dr. Le Danh Tuyen, Director of the National Institute of Nutrition, said that this consumption of meat in general and red meat in particular is very high compared to the recommendation.

In 2020, each Vietnamese person consumes 95.5g of red meat on average, and 116.9g in urban areas alone.

Depending on the type of labor from light to heavy, each person should only use 1.2 – 2.2g of red meat/kg body weight/day. In which, people with a weight of 50kg working in an office should only use 60g of red meat per day.

Dr. Tuan Thi Mai Phuong – National Institute of Nutrition – said that, according to the definition of the International Association for Cancer Prevention and the American Institute of Cancer Research, the reason it is called red meat because this food contains a lot of myoglobin – a type of myoglobin. Protein helps bind iron elements and transport oxygen in the blood.

In addition, red meat will be red when raw, and brown when processed. The most commonly used red meats are pork, beef, veal, goat, sheep, rabbit…

Red meat is an important source of animal protein. In 100g of lean pork there is 19g of protein, or in 100g of beef there is 21g of protein. This level covers approximately 30% of an adult’s daily protein needs.

Besides, red meat is rich in micro-minerals such as iron, zinc, vitamin B12.

Eating a lot of red meat and health hazards

According to Vietnamese nutrition scientists, the consumption of meat is too high, especially red meat, partly due to the consumption habit of having meat in meals, especially in banquets and parties.

What’s more, compared to other foods, meat is easy to prepare and the processing time is faster. Meat is also easy to eat and suitable for the digestion of children and the elderly.

It is easy to see that mothers who do not practice giving their children a variety of foods such as shrimp, crab, fish, tofu, beans, etc., from an early age, have unintentionally created a habit for children to eat only meat. , do not eat vegetables in daily meals.

Meanwhile, Professor Tuyen recommends that eating a lot of red meat is linked to cancer and many other chronic diseases.

Dr. Phuong said that eating too much red meat is a risk factor for a number of diseases such as high cholesterol, heart disease, cancer, especially colorectal cancer.

This is the conclusion of the International Fund for Cancer Prevention based on the synthesis and analysis of data from many studies on red and processed meat consumption across different countries and ethnicities.

How to use red meat to maintain and improve health?

Dr. Tuan Phuong cited recommendations from the International Fund for Cancer Prevention and the American Institute of Cancer Research on how to use red meat.

Accordingly, each person should consume no more than 3 times of red meat per week. Total amount of red meat in a week is about 350-500g post-processing (equivalent to about 700g raw meat maximum and excluding the weight of bones).

If calculated by day, the amount of red meat should not exceed 70g/day (cooked meat), equivalent to about 100g/day raw meat excluding bones.

It is also recommended to use lean meat, increase the use of poultry, fish, eggs and milk as foods to replace red meat in daily meals to ensure adequate supply of protein and micro-minerals.

Thanh Hien

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