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Red Meat

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Red Meat

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  1. Red Meat

  2. Red meat includes: Goat Lamb

  3. Calf Pork

  4. The benefits of red meat • The protein in red meat is of high biological value. This means that it contains all the essential amino acids, in contrast to the protein of legumes and cereals, the body needs to synthesize its own proteins. • Red meat is also an important source of iron. Low iron intake can cause problems with anemia and subsequent fatigue failure. Red meat is the best source of iron with better bioavailability. This means that the iron uptake by red meat is better absorbed than iron found in plant foods.

  5. The meat also contains zinc, which is an essential ingredient for development, maintenance of the immune system, wound healing and appetite control. 90gr red meat provides 40% of the recommended daily intake of zinc. • Finally red meat contains a variety of B vitamins, which are involved in various metabolic processes in the body.

  6. Consumption • 40 years ago the consumption of meat was about 35 grams per day and today we have come to consume more than 150 grams daily. According to studies, children eat daily more than 50 grams of processed meat (sausage, etc.). The consumption of red meat should not exceed an average of one serving per day or a full portion every other day. People should not consume more than 70g per day of red or processed meat (about 500g per week). 500gr a week can include: 1 beef steak = 227g,1 steak = 113g2 pork sausages 50g = 100gBolognese sauce 1 portion = 60g

  7. Dangers of red meat • The intake of red meat, has been consistently associated with colon cancer and possibly other cancers and coronary heart disease. Red meat has more saturated fat, so it increases the risk for stroke (atherosclerosis) and cancer. People who consume more than two daily servings (more than 160 grams per day) of red or processed meat such as sausages, at 35% greater risk of contracting colon cancer than people who consume less than one serving per week (less than 20 grams per day)

  8. women eating red and processed meat may increase the risk for brain infarction. • Both red and processed meat are associated with increased risk for hypertension, ie high pressure. Hypertension is the main cause of strokes. Processed meats are particularly rich in sodium, which is in excess raises blood pressure • Also red and processed meats are rich in iron. Iron can accelerate the production of free radicals during metabolism. These compounds cause changes to the tissues and DNA • Saturated animal fats are high in red meat. The increased consumption of saturated animal fats favors the genesis and development of atherosclerosis, which causes blockage of the arteries

  9. Sources • • • • • Created by Maria Tziouveli Alexandra Takou FIRST GYMNASIUM OF VOLOS