Recently, red meat has been widely criticized for its supposed role in several prevalent human diseases, including heart disease, colon, and prostate cancer. The cry is common: “Stay away from red meat! Replace it with vegetable proteins!” But is this advice grounded in science, or are we perhaps misinterpreting data similarly to the unfounded vilification of eggs, which led to grocery shelves teeming with cereal substitutes?
In this article, I aim to highlight the concerns surrounding meat consumption and prostate cancer. What kind of meat, if any, contributes to the risk of prostate cancer and why?