Goat and Beef: Love ’em, but Eat Them in Moderation to Avoid Colorectal Cancer Risks

As a 33-year-old who enjoys grilled meat, particularly goat and beef, I have recently been wondering if consuming too much red meat can increase the risk of colorectal cancer. Red meat, which includes beef, pork, lamb, veal, goat meat, and venison, is rich in essential nutrients such as protein, zinc, iron, and vitamin B12. It is an important part of a balanced diet. However, excessive consumption of red meat can heighten the risk of gastrointestinal cancers like colorectal cancer.

One reason for this increased risk is that red meat contains heme iron, which can trigger oxidation reactions that lead to tumor formation. Additionally, the high temperatures at which red meat is often cooked can produce carcinogenic compounds known as heterocyclic amines. When heme is broken down in the intestines, it forms N-nitroso compounds that can damage the cells lining the intestines and potentially lead to precancerous lesions.

To decrease my risk of gastrointestinal cancers and promote overall health and well-being, I plan to consume red meat in moderation. The National Institute of Nutrition recommends that healthy adults should consume about 50-70 grams of red meat per day, which is equivalent to 1-2 adult palm-sized portions. However