The government may soon urge Americans to cut back on their beef patties. A new Dietary Guidelines Advisory Committee draft recommends reducing red meat intake and increasing plant consumption in diets to support heart health.
The draft has sparked a big debate, and final guidelines are expected by the end of next year.
Scientists say the cholesterol and saturated fats in red meat can raise heart disease risk, though current guidelines only caution against eating too much saturated fat, not red meat specifically.
The National Cattlemen’s Beef Association opposes the change, arguing that red meat provides essential nutrients like iron, vitamin B12 and protein, which may be harder to get from plant-based foods.
Links to health risks
A recent Harvard study has revealed a “significant” link between heme iron, found mainly in red meat, and an increased risk of Type 2 diabetes.
Researchers from Harvard T.H. Chan School of Public Health analyzed data from nearly 207,000 health professionals over 36 years and found that those with the highest intake of heme iron had a 26% higher diabetes risk compared to those with the lowest intake.
While heme iron is easily absorbed and prevalent in red meat, poultry, and seafood, it has also been associated with inflammation and an increased risk of certain cancers, including colorectal, pancreatic, and lung cancer.
In contrast, non-heme iron, found in plant-based foods, was not linked to an elevated diabetes risk.
Lead researcher Frank Hu emphasized that reducing heme iron intake, especially from red meat, and shifting to a more plant-based diet could benefit the body.