Long-term non-eating of red meat is prone to lack of which nutrients?

There is a saying about eating meat: four legs are not as good as two legs, and two legs are not as good as no legs
.

The order of eating meat is preferentially fish and shrimp

Fish and shrimp have a low fat content and contain more unsaturated fatty acids; Birds also have a lower fat content and a better fatty acid composition than livestock fats
.

Eating meat preferably fish and shrimp does not mean eating only fish and shrimp
.

Skipping red meat altogether can lead to iron deficiency

Not eating red meat at all, only eating fish, shrimp or chicken and duck meat, it is easy to lead to insufficient iron in the body, because pork, beef, mutton and other red meat is a high-quality source
of iron.

Iron is involved in the transport of oxygen in the body and plays an important role in maintaining normal hematopoietic and immune function, and lack of iron can lead to pallor, fatigue, dizziness, palpitations, and iron deficiency anemia
.

Therefore, it is not appropriate to eat too much meat, and it is not appropriate
to eat any meat.

What is the right amount of meat to eat?

The simplest way to judge is that the length of the two joints of the fingers is almost the thickness of two fingers, and a piece of meat of this size is about one or two (50 grams)
of raw weight.

The average adult, in terms of animal food intake, can eat 40-75 grams of raw livestock meat per day, plus 40-75 grams of aquatic products, and an egg
.

Text/Kang Yu (Professor, Department of Clinical Nutrition, Peking Union Medical College Hospital)