Argumentative Essay: Death By Red Meat

Death by Red Meat Regular consumption of red meat, especially processed meat, contributes substantially to premature death (Harvard Heath, 2012). This is an alarming statement to process. Over the past few years, there has been much debate over the risks and benefits of consuming red meat as a part of a daily nutritional diet. Red meat is defined as: any meat that is dark-colored before cooking, as beef, lamb, venison, or mutton (distinguished from white meat ) (Dictionary.com, 2017). Each time we choose red meat over another meat alternative, we are shortening our lives. Although there is more research to be done, the risks of eating red meat do not outweigh the benefits. If anyone chooses to reduce or omit red-meat from their diet, they must be prepared to hear many arguments against this choice. The following arguments are often presented:

Although the research on the association between protein and cancer is ongoing, data does show eating more red meat or any processed meat is directly linked to an increased risk of colon cancer (HSPH, 2017). A recent study concluded that each additional red meat serving consumed daily was associated with a 10-16% higher risk of cancer death. There have also been positive associations between red meat consumption with pancreatic and prostate cancer (HSPH, 2017). According to another study published April 9, 2012, in the Archives of Internal Medicine, a team of Harvard researchers found that each red meat substitute made daily could reduce your mortality risk exponentially. Choosing poultry reduces your risk of death down 14%, and choosing nuts reduce the risk down 19% (H.H. Publications, 2017). Research is still being done on the possible correlations between consuming red meat and a higher risk for developing diabetes, heart disease, and weight gain. The impact red meat has on one’s health is only growing as we perform more studies on the long-term effects from consuming