Red meat comes from cows, calves, horses, goats, sheep and pigs, as well as from game, such as deer, hare, rabbit and wild boar.
Eating red meat is associated with a number of health risks, for various reasons.
Red meat is often high in saturated fats and haem (complex iron-containing compounds), for example.
Harmful substances may also be produced by frying or grilling meat.
Nitrites are often added to meat to extend its shelf life and maintain an attractive red colour.
Red meat and your health
There are a number of health effects associated with eating a lot of red meat.
iGene offers you an insight into your personal risks of developing conditions and tells you whether eating less red meat may be particularly important for you to help prevent certain conditions. In addition, an iGene Passport provides you with information on what else you can do to reduce any risks.
Here we focus on behaviour that will help you maximise the benefits to your health. In the publication below you can read more about what iGene can do for you.