Abstract
Many historic generations of meat eaters would be dumbfounded if they could learn of the condemnations now being brought against the eating of red meat. They would be astounded to hear that the food they considered to be premier is now being condemned. They might even consider these condemnations slander. These criticisms of red meat as a food have largely arisen in the West after World War II. It is true that no food is without fault in terms of the provision of health to the eater. Therefore, it is important to address the healthfulness of red meat from an objective point of view. The truth of the matter is important to everyone who considers eating red meat. Therefore, this chapter reviews the scientific literature of the healthfulness of red meats presenting research results that are both favorable and unfavorable in an attempt to obtain a clear vision of the healthfulness of eating red meat.
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Holloway, J.W., Wu, J. (2019). Healthfulness. In: Red Meat Science and Production. Springer, Singapore. https://doi.org/10.1007/978-981-13-7856-0_4
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