Red Meat

The Iranian government is working to maintain the pace of growth in the poultry and red meat industry

Iran looks to keep growth rate of meat industry

By Vladislav Vorotnikov

Over the past three years Iran has managed to increase production of table poultry and red meat by 20% to reach an overall figure of 820,000 tonnes (t) of red meat and 2.2 million t of poultry. 

red meat, health advice, conflicting messages, health risks

Conflicting information can compromise official health advice

By Lynda Searby

Official communications about the health risks associated with a food lose credibility with consumers when they are exposed to new information emphasising the benefits of that food – regardless of the source of the new information. 

Meat eaters produce gut bacteria to metabolise carnitine, while vegans produce much less

Red meat and heart disease: L-carnitine linked to increased risk

By Caroline Scott-Thomas

High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.


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