Daily Red Meat Intake Should Not Exceed 70 Grams, Expert Says
Dietitian Warns: Red Meat Raises Heart Disease and Cancer Risks
Daria Podchinenova, an endocrinologist, dietitian, and deputy director for research at Novosibirsk State University's Institute of Medicine and Medical Technologies, told TASS about the recommended daily intake of red meat. According to her, the optimal amount of pork, beef, and lamb per day is 70 grams.
These guidelines are based on extensive scientific evidence linking excessive consumption of red and processed meat to an increased risk of cardiovascular diseases and cancer.
People with gout, type 2 diabetes, obesity, or cardiovascular conditions—including hypertension and coronary artery disease—should be especially cautious with red meat, she noted.
Podchinenova advises eating homemade meat patties no more than two or three times a week, alternating them with other protein sources such as poultry, fish, and legumes. White meat (chicken, turkey, duck) contains significantly less myoglobin than red meat.
She also recommends carefully selecting meat, removing poultry skin, and trimming visible fat before cooking to help control dietary fat intake.
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