A complete elimination of red meat may be unwarranted; however, certain groups of people should indeed limit their intake significantly. As reported by Life.ru, endocrinologist and nutritionist Oksana Mikhaleva states that dietary approaches to meat consumption should vary according to age and the type of product.

The expert emphasizes that processed meat products—such as sausages and other similar items—should be removed from everyone’s diet. They are high in salt, fats, and preservatives while lacking any nutritional benefits, Mikhaleva points out.

Regarding natural red meat, the guidelines depend on age. According to the World Health Organization, individuals over the age of 50 should consume it no more than once a month. As people age, the risk of developing atherosclerosis and cardiovascular diseases rises, and red meat has a considerable amount of cholesterol, the doctor explains.

Mikhaleva also highlighted the importance of cooking methods: “Boiled meat has far fewer harmful substances compared to grilled or barbecued options. Red meat shashlik can be considered one of the least safe choices,” she noted.

However, completely cutting out red meat is not advisable, as it remains a crucial source of essential amino acids and easily digestible iron. For those under 50, consuming it 1-2 times a week in boiled, stewed, or baked forms is deemed acceptable.

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