Rood vlees

Rood vlees is een benaming voor het spiervlees van zoogdieren, zoals runderen, varkens (onder andere wilde zwijnen), schapen, geiten en paarden.[1][2] Rood vlees onderscheidt zich van wit vlees (het spiervlees van pluimvee en ander gevogelte) door een hogere concentratie myoglobine in spiervezels. De rode kleur van myoglobine zorgt voor de kleur.

Rundvlees

Rosbief

Rood vlees bevat relatief veel myoglobinerijke dunne 'slow twitch' spiervezels (type I spiervezels) met hoge aerobe capaciteit (met veel mitochondriën), die langdurig kunnen werken, zonder rustperiode. Dit spierweefsel wordt vaak gebruikt voor langdurige activiteiten als wandelen, staan of vliegen.

Wit vlees is relatief rijk aan brede 'fast twitch' vezels (type II spiervezels) met hoge anaerobe capaciteit, die in het algemeen in korte, snelle uitbarstingen werken. Het bevat relatief veel glycogeen (dat licht van kleur is) en relatief weinig myoglobine.

In een culinaire of culturele context is rood vlees donkerder gekleurd vlees, in tegenstelling tot wit vlees. Het vlees van jonge zoogdieren, zoals kalveren, lammeren en biggen wordt in gastronomische kringen beschouwd als wit, terwijl het vlees van eenden, duiven, struisvogels, emoes en ganzen soms onder rood vlees wordt geklasseerd.[3][4] Vlees van kip of kalkoen heeft vaak meer myoglobine dan kalfsvlees of varkensvlees.

Gezondheidsrisico's

Studies hebben uitgewezen dat er gezondheidsrisico's kleven aan de frequente consumptie van rood vlees, waaronder verschillende vormen van kanker (zoals maag-, blaas-, darmkanker[5][6][7][8][9] en prostaatkanker)[10], hart- en vaatziekten[11][12][13], diabetes[14][15], hypertensie[11], artritis[11][16] en obesitas[17][18].

In maart 2012 verscheen een Amerikaanse studie, waarin geconcludeerd werd dat het dagelijks eten van rood vlees de levensverwachting kan bekorten.[19]

Het alfa-galsyndroom is een allergische reactie na het eten van rood vlees door mensen die via een tekenbeet met galactose-alfa-1,3-galactose besmet zijn.

Bronnen, noten en/of referenties

(en) World Health Organization, Q&A on the carcinogenicity of the consumption of red meat and processed meat. World Health Organization (oktober 2015) Gearchiveerd op 2017-07-27. Geraadpleegd op 2017-08-09.
(en) Nutrition - Science, issues and applications. Greenwood (2015), p. 981 p.. ISBN 978-1-4408-2850-8. Geraadpleegd op 2017-08-09.
Oxford English Dictionary, Second Edition, 1989
(en) Reinagel, Monica, Color confusion: Identifying red meat and white meat. FoodAndNutrition.org (2013-01-02) Gearchiveerd op 2017-08-09. Geraadpleegd op 2017-08-09.
Eating Lots of Red Meat Linked to Colon Cancer, American Cancer Society
http://www.webmd.com/colorectal-cancer/news/20110523/eating-meat-may-raise-colon-cancer-risk
https://web.archive.org/web/20141112201054/http://www.nutrition411.com/wp-content/uploads/2009/01/G_1066_Meat_How_Much_Red_Meat_Is_Too_Much.doc
"Red meat 'linked to cancer risk'", BBC News, 2005-06-15.
Sinha, R. et al. “Well-done, grilled red meat increases the risk of colorectal adenomas.” Cancer Research 59.17 (1999): 4320.
Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, p. 116. ISBN 9780972252225.
Gary Fraser: Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. American Journal of Clinical Nutrition, Vol. 70, No. 3, 532S-538S, September 1999
Science Daily, Study Shows Lean Red Meat Can Play A Role In Low-Fat Diet, 1999, http://www.sciencedaily.com/releases/1999/07/990702075933.htm
Davidson MH, Hunninghake D, Maki KC, Kwiterovich PO, Kafonek S (June 1999). Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial. Arch. Intern. Med. 159 (12): 1331–8 . PMID: 10386509. DOI: 10.1001/archinte.159.12.1331.
Song, Y. et al. “A prospective study of red meat consumption and type 2 diabetes in middle-aged and elderly women.” Diabetes Care 27.9 (2004): 2108.
Fung, T. T. et al. “Dietary patterns, meat intake, and the risk of type 2 diabetes in women.” Archives of internal medicine 164.20 (2004): 2235.
Pattison, D. J. et al. “Dietary risk factors for the development of inflammatory polyarthritis: evidence for a role of high level of red meat consumption.” Arthritis & Rheumatism 50.12 (2004): 3804-3812.
Schulze, M. B. et al. “Dietary Patterns and Changes in Body Weight in Women.” Obesity 14.8 (2006): 1444-1453.
Halkjær, J et al. “Intake of total, animal and plant protein and subsequent changes in weight or waist circumference in European men and women: the Diogenes project.” International Journal of Obesity (2005) (2010): n. pag.
Red Meat Consumption and Mortality Archives of Internal Medicine

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[WHO_2015-1] (en) World Health Organization, Q&A on the carcinogenicity of the consumption of red meat and processed meat. World Health Organization (oktober 2015) Gearchiveerd op 2017-07-27. Geraadpleegd op 2017-08-09.

[Brehm_2015-2] (en) Nutrition - Science, issues and applications. Greenwood (2015), p. 981 p.. ISBN 978-1-4408-2850-8. Geraadpleegd op 2017-08-09.

[3] Oxford English Dictionary, Second Edition, 1989

[Reinagel_2013-4] (en) Reinagel, Monica, Color confusion: Identifying red meat and white meat. FoodAndNutrition.org (2013-01-02) Gearchiveerd op 2017-08-09. Geraadpleegd op 2017-08-09.

[5] Eating Lots of Red Meat Linked to Colon Cancer, American Cancer Society

[6] ttp://www.webmd.com/colorectal-cancer/news/20110523/eating-meat-may-raise-colon-cancer-risk

[7] ttps://web.archive.org/web/20141112201054/http://www.nutrition411.com/wp-content/uploads/2009/01/G_1066_Meat_How_Much_Red_Meat_Is_Too_Much.doc

[Red_meat_'linked_to_cancer_risk'-8] "Red meat 'linked to cancer risk'", BBC News, 2005-06-15.

[9] Sinha, R. et al. “Well-done, grilled red meat increases the risk of colorectal adenomas.” Cancer Research 59.17 (1999): 4320.

[aicr-10] Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, p. 116. ISBN 9780972252225.

[Fraser-11] Gary Fraser: Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. American Journal of Clinical Nutrition, Vol. 70, No. 3, 532S-538S, September 1999

[12] Science Daily, Study Shows Lean Red Meat Can Play A Role In Low-Fat Diet, 1999, http://www.sciencedaily.com/releases/1999/07/990702075933.htm

[13] Davidson MH, Hunninghake D, Maki KC, Kwiterovich PO, Kafonek S (June 1999). Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial. Arch. Intern. Med. 159 (12): 1331–8 . PMID: 10386509. DOI: 10.1001/archinte.159.12.1331.

[14] Song, Y. et al. “A prospective study of red meat consumption and type 2 diabetes in middle-aged and elderly women.” Diabetes Care 27.9 (2004): 2108.

[15] Fung, T. T. et al. “Dietary patterns, meat intake, and the risk of type 2 diabetes in women.” Archives of internal medicine 164.20 (2004): 2235.

[16] Pattison, D. J. et al. “Dietary risk factors for the development of inflammatory polyarthritis: evidence for a role of high level of red meat consumption.” Arthritis & Rheumatism 50.12 (2004): 3804-3812.

[17] Schulze, M. B. et al. “Dietary Patterns and Changes in Body Weight in Women.” Obesity 14.8 (2006): 1444-1453.

[18] Halkjær, J et al. “Intake of total, animal and plant protein and subsequent changes in weight or waist circumference in European men and women: the Diogenes project.” International Journal of Obesity (2005) (2010): n. pag.

[19] Red Meat Consumption and Mortality Archives of Internal Medicine