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In the context of nutrition, red meat is defined as meat obtained from mammals, including beef, pork, lamb/mutton, veal, and venison. Red meat does not necessarily appear red in color. In culinary contexts, the term red meat is used more loosely to refer to meat that is red when raw.
Standards, Health effects & Definition
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meat red cancer risk processed colorectal consumption associated research health increased disease diabetes high found unprocessed studies recommends pork per
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Red meat | is a | source of lipoic acid.Red meat contains small amounts of vitamin D | 0.90 | text |
| zinc | instance of | minerals | 0.80 | text |
| phosphorus | instance of | minerals | 0.80 | text |
| and B-vitamins | instance of | minerals | 0.80 | text |
| liver contains much higher quantities than other parts of the animal | instance of | Offal | 0.80 | text |
| animal bioassays | instance of | the IARC Working Group assessed over 800 epidemiological studies in addition to other types of studies | 0.80 | text |
| choline | instance of | This is produced by gut bacteria from compounds | 0.80 | text |
| carnitine in the meat | instance of | This is produced by gut bacteria from compounds | 0.80 | text |
| Red meat | related to Cancer | In | 0.60 | section |
| Red meat | related to Cancer | International Agency | 0.60 | section |
| Red meat | related to Cancer | Research | 0.60 | section |
| Red meat | related to Cancer | Cancer | 0.60 | section |
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