RED MEAT

Pronunciation (US):

(GB):

IPA (US):

 Dictionary entry overview: What does red meat mean? 

• RED MEAT (noun)
  The noun RED MEAT has 1 sense:

1. meat that is dark in color before cooking (as beef, venison, lamb, mutton)

  Familiarity information: RED MEAT used as a noun is very rare.

 Dictionary entry details 

• RED MEAT (noun)

Sense 1

Meaning:

Meat that is dark in color before cooking (as beef, venison, lamb, mutton)

Classified under:

Nouns denoting foods and drinks

Hypernyms ("red meat" is a kind of...):

meat (the flesh of animals (including fishes and birds and snails) used as food)

 Context examples 

This would mean eating less red meat and more plants.

(Model shows pathway to feeding the world, SciDev.Net)

The number of people with red meat allergies is unclear, but researchers estimate that it may be 1 percent of the population in some areas.

(Researchers have found a link between allergen in red meat and heart disease, National Institutes of Health)

A lot of people have naturally elevated TMAO levels, which are made worse by chronic red meat consumption.

(Study links frequent red meat consumption to high levels of chemical associated with heart disease, National Institutes of Health)

The increase in risk associated with red meat/poultry was reduced by substituting them with fish/shellfish.

(Eating Meat Linked to Higher Risk of Diabetes, The Titi Tudorancea Bulletin)

It is found in red meat, fish, poultry, lentils, beans, and foods with iron added, such as cereal.

(Iron, NCI Dictionary)

Eating too much processed meat (8.2%), sugar-sweetened beverages (7.4%), and unprocessed red meat (0.4%) also raised the risk of heart disease, stroke, and type 2 diabetes-related deaths.

(How dietary factors influence disease risk, NIH)

Researchers at the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health, found that some patients’ seemingly inexplicable anaphylaxis was actually caused by an uncommon allergy to a molecule found naturally in red meat.

(NIAID scientists link cases of unexplained anaphylaxis to red meat allergy, National Institutes of Health)

Among participants who reported eating at least two servings of red meat, chicken or fish a week, the analysis revealed that the risk of developing high blood pressure was: 17 percent higher in those who grilled, broiled, or roasted beef, chicken or and fish more than 15 times/month, compared with less than 4 times a month. 15 percent higher in those who prefer their food well done, compared with those who prefer rarer meats. 17 percent higher in those estimated to have consumed the highest levels of heterocyclic aromatic amines (HAAs) — chemicals formed when meat protein is charred or exposed to high temperatures — compared to those with the lowest intake.

(High Temp Grilled Meat May Raise Blood Pressure, The Titi Tudorancea Bulletin)

Researchers have identified another reason to limit red meat consumption: high levels of a gut-generated chemical called trimethylamine N-oxide (TMAO), that also is linked to heart disease.

(Study links frequent red meat consumption to high levels of chemical associated with heart disease, National Institutes of Health)

Higher intake of red meat and poultry is associated with significantly increased risk of developing diabetes, which is partially attributed to higher content of heme-iron in these meats.

(Eating Meat Linked to Higher Risk of Diabetes, The Titi Tudorancea Bulletin)