Red meat is an essential source of protein, iron, zinc, and B vitamins, yet its relationship with health has been under constant scrutiny over the past decades. According to the World Health Organization (WHO) and the European Food Safety Authority (EFSA), moderate consumption of red meat can be part of a balanced diet, but excessive intake is associated with an increased risk of certain chronic diseases.

According to EFSA 2024 data, the recommended intake of red meat should not exceed 350–500 g per week, depending on body weight and physical activity level. In the European Union, the average consumption is approximately 65 kg per capita per year, while in Romania it stands at 35–37 kg. This difference is explained by the structure of the local diet, where poultry meat remains dominant.

The World Health Organization classifies processed red meat (e.g., cold cuts, sausages, salamis) as a Group 1 carcinogen, due to the presence of nitrites and heterocyclic amines formed at high temperatures. However, EFSA studies note that occasional consumption, when integrated into a diet rich in fiber, vegetables, and fruits, does not present significant risks.

In the current context, European nutritional recommendations focus on balance and quality. Meat from controlled sources, obtained through sustainable methods and minimally processed, provides important nutritional benefits. At the same time, reducing the intake of processed red meat and opting for lean meat (beef, veal, game) can contribute to a healthier diet.

For Romania, the main challenge remains consumer education and the promotion of transparency regarding the origin and composition of meat products. The development of the “clean label” segment and the implementation of nutritional labeling systems (Nutri-Score, Eco-Score) can support informed choices. In the long term, adapting eating habits to WHO and EFSA standards could reduce the risks associated with excessive consumption and support a transition toward a more balanced and responsible diet.

(Photo: Freepik)