The epidemeological studies often carried out globally have clearly revealed a strong relationship between the emerging increasing rate of chronic diseases and the long-term dietary habits along with modern life style. According to surveys the chronic diseases such as cancer, coronary heart ailments, hypertension, arthritis, gout etc. are more common among the families of high status as compared to people from the low income group. The diet of rich is also rich in meat and fat, in contrast to the simple meal of the poor population consisting mostly of carbohydrates, plant proteins (instead of that of animal) and a considerable consumption of ‘dietary fibers’ from cereals, vegetables and fruits. The RDA (recommended daily allowances) value of dietary fibers is suggested as 25-35 g and in modern medical ethics the dietary fibers are regarded as anticancer, anti-coronary heart diseases (CHDs), anti-hypertensive, anticholestemic etc while excess red meat is just the reverse i.e. pro-cancer, pro-CHD etc.
The Eidul Azha is at our doorstep and we are about to welcome the festival with kabab, karahee, istu, grill meat, liver, biryani and what not, that will continue for days. So naturally we will be consuming, mostly animal proteins and saturated animal fat which is the ‘hidden fat’ present in between the muscles. The animal fat is responsible for synthesis of free cholesterol, triglycerides and LDL-cholesterol (low density lipoproteins), the constituents of the blood profile which in excess indicate the danger of CHDs.
It is relevant to know the composition of lean meat from various sources given below:
The nutritionists believe in the appropriate distribution of calories of macronutrients in a balanced diet which suggests 58 per cent of total energy from carbohydrate, 30 per cent from fat and only 12 per cent from proteins. Not only that but an optimal nutritious meal should include major portion of proteins from plants thus recommending only a small portion of meat in our daily diet.
Meat does not contain any carbohydrate or it may be present only in negligible amount. Glycogen, a polymer of glucose, is the only carbohydrate that is present in meat, which, during the slaughtering, gets converted into glucose and then into lactic acid due to stress the animal feels at that time. The glycogen is almost absent from the meat (dead tissues) that we eat, while 100-300 g of carbohydrates must be consumed daily with fat and proteins to make meal healthy and beneficial.
The animal fat in organ meat is much more than in the lean meat especially in liver which is surrounded by fatty tissues. However lean meat as indicated above by its composition represent about one-forth of the total fat required daily and is fairly rich in saturated or bad fat. The fatty acids present in edible animal fat are either saturated or unsaturated. The unsaturated fatty acids are again of two types mono-unsaturated (means two hydrogen less) or poly-unsaturated (many hydrogen less). The saturated fat is easily converted into cholesterol in the body while mono and poly-unsaturated fatty acids produce useful compounds. However, poly are prone to oxidation, generating the free radicals responsible for deposition of fat blocking the arteries and to promote the synthesis of carcinogenic end products. The mono-unsaturated are the least alarming and make canola, olive and soya bean oil healthy while meat fat in big quantity is full of problems.
The ADI (average or adequate daily intake) of cholesterol is about 300 mg/day and the cholesterol content of meat is in acceptable range as compared to other animal food, yet red meat should be consumed not more than twice or thrice a week in view of saturated fatty acids which increase cholesterol level. The consumption of organ meat is increased manifold during Eidul Azha and the amount of cholesterol should be diluted by taking vegetables, fruits and cereals which are rich in carbohydrates and do not contain any cholesterol.
Red meat supply of iron is about three-fold versus the white meat and the other dietary important minerals are also more in quantity. A small piece of beef or chick will be sufficient to provide the RDA (15 mg) in adults. So, the large consumption of red meat may overload iron which is observed in Africa and is related to hereditary diseases. Excess of iron in elderly people contribute to rich exudative environment in cytoplasm leading to rapid LDL — cholesterol oxidation — the adverse condition for cardiovascular network. The oxidation process also generate free radicals (the highly reactive molecules initiating chain reactions and damaging cellular membrane) responsible for variety of cancers.
Impact of high protein and low carbohydrate diet:
Animal protein on the one hand increases the absorption of iron from plant source due to a substance present and referred to as meat factor, but on the other the high intake of meat increases calcium excretion in urine causing decrease in the bone density. The animal proteins are rich in sulphur containing amino acids, contributing to high acidity. The calcium from bone come for neutralizing the acidic atmosphere. The salts formed by the combination of acids and calcium are excreted in urine by kidney. The loss of calcium in bones is a disease called osteoporosis, common among people taking high protein and low carbohydrate diet. The osteoporosis is a disease being caused by many factors. Apart from calcium deficiency, it is also due to lack of physical exercises, smoking and alcohol intake.
Numerous collated data and gathered information have proved that colon cancer is common among the regular red meat consumers, mainly because of high protein and low fiber (carbohydrate) intake.
The grilled red meat or the meat cooked at high temperature and in excess fat produce harmful nitrogenous compounds initiating the cancer growth.
The kidney load of expelling the end products of protein utilization (i.e. urea and other nitrogen containing compounds) increases in high protein diet resulting in dysfunction or kidney failure especially among diabetic patients. Health-conscious people on the low-protein diet, taking just sufficient quantity of animal proteins, are away from kidney diseases even in the later part of their life.
Meat, being a good source of nutrients, is easily attacked by variety of microorganisms especially bacteria such as Escherichia Coli, Shigella, Vibrio, Clostridium etc. Severe contamination may cause food poisoning and infections. The way meat is handled in the slaughter house, transported, distributed and sold at shops is extremely unhygienic, unsafe and contaminated. The whole system needs modification, improvement and orientation.
The high carbohydrate diet consists of fibers, carotenes, and many phytochemicals to reduce effects of loaded-meat diet during the festival.
The latest permutations in the knowledge of nutrition have validated the restricted calories from animal proteins and the major portion of our food plates should be occupied by plant foods to keep diseases at a distance.
The epidemeological studies often carried out globally have clearly revealed a strong relationship between the emerging increasing rate of chronic diseases and the long-term dietary habits along with modern life style. According to surveys the chronic diseases such as cancer, coronary heart ailments, hypertension, arthritis, gout etc. are more common among the families of high status as compared to people from the low income group. The diet of rich is also rich in meat and fat, in contrast to the simple meal of the poor population consisting mostly of carbohydrates, plant proteins (instead of that of animal) and a considerable consumption of ‘dietary fibers’ from cereals, vegetables and fruits. The RDA (recommended daily allowances) value of dietary fibers is suggested as 25-35 g and in modern medical ethics the dietary fibers are regarded as anticancer, anti-coronary heart diseases (CHDs), anti-hypertensive, anticholestemic etc while excess red meat is just the reverse i.e. pro-cancer, pro-CHD etc.
