The scientific advisory commission suggests that an average adult eats no more than 70g (2.5oz) of red meat a day, which equates to around 500g (17oz) a week.
The word 'red' comes from the color of the meat itself, which despite what many people think is not down to blood, but a protein known as Myoglobin.
Myoglobin is what holds the oxygen within an animal's muscle, and can be found most commonly in beef, lamb and pork.
- Why is red meat bad for us?
Red meat is naturally high in fat, but as part of a regular balanced diet should pose no real danger. However, processed red meat like sausages, burgers and bacon are rich in salt and saturated fats, which can cause an increased risk of heat disease, strokes and cancer.
- How to eat red meat as part of a balanced diet
To limit the chance of health problems you should eat no more than 500g of red and processed meat per week. It is also healthier not to overcook your meat, as burgers and sausages etc are healthier cooked at a medium.
Despite the warnings, if part of a balanced diet, red meat provides the body with a good source of protein and zinc, which is needed to keep the immune system working.
If you have any further inquiries regarding your health and diet, it is recommended that you visit a doctor or alternatively a nutritionist.