What is the difference between red and white meats?

Both red and white meats constitute an excellent contribution of high quality proteins and for this reason their consumption is important in order to maintain a balanced diet. In addition to proteins, they provide minerals and vitamins essential for the proper functioning of our body.

Red meat refers to beef, ox, horse and game meat (partridge, quail, etc.), including viscera. The meat considered or called white is chicken, turkey or rabbit meat. Lamb or pork meat may vary in color, being red or white depending on the age of the animal or body part.

Red meats and viscera contain more iron than white meats. They also generally contain more fat and more purines. Purines are a product of protein degradation and contribute to the formation of uric acid, hence gout sufferers should refrain from high consumption of red meat, since having crystals of uric acid in the joints suffer from arthritis or inflammation of joints and high consumption of red meat can worsen these pathologies.

The greater amount of fat and blood in red meat gives it more flavor and makes it tastier, than for example chicken meat.

In general terms, the consumption of three or four servings per week of meat is recommended, allowing it to be red meat three or four times a month. The consumption of white meat is considered healthier, since it has a similar nutritional value but contains less fat and less purines, which when consumed in excess are directly related to the onset of cardiovascular diseases.

Dr. Joseph Perez. Doctor and team manager (- Z Rehab Medical Center)

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