“Meat is indeed packed with protein, but it comes with some well-established health drawbacks.
“Saturated fat we’ve known about for decades,” said Dr. Sarah C. Hull, a cardiologist at Yale Medicine. It’s common in red meat and contributes to increasing LDL cholesterol levels, hardening the blood vessels and, in turn, raising the risk of heart attack or stroke.
Moreover, “all mammalian meat tends to be very inflammatory,” said Hull, who studies the diet-related risks of heart disease and cancer. “More recently we’ve come to understand that the many pro-inflammatory compounds found in red meat” can have other downsides, she said, including “deleterious interactions with the gut microbiome.” Studies have also linked the risks of certain cancers and Type 2 diabetes to heme iron, a form of the mineral that’s found only in animal tissue and is more easily absorbed than the iron in plants.”