The warnings about the consumption of red meat have been all over. So, many health experts have weighed in, with thousands of Kenyans being put off beef. Whilst this has been mostly from non-medical nor research experts, the ‘wisdom’ still abounds.

So rife are the drivels, that a senior Anglican clergyman in Nairobi, Joel Waweru, in one of his sermons, recently warned the congregation at St James Buruburu church that even pork is red meat and has all harmful components like beef, bacon and goat meat. It is known that red meat causes gout and arthritis among other lifestyle illnesses.

However, a new research study gives a contrary opinion on red meat. It dismisses most of the previous claims of crippling health conditions. The research that analyzed in detail the previous data collected on studies that discouraged the consumption of red meat, concluded that the findings were misguided and misplaced.

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The research, which was published in Science Day journal, found that the dangers linked to the consumption of red meat are too minimal and should therefore, not cause any worry.

Professor Joseph Haart, from the University of California’s School of Medical Studies, says there was solid evidence that red meat is not harmful to people’s health. And, if there is any danger, then it is too small to cause any alarm.

Researchers from the university looked into the impact of the consumption of red meat. “One of the reviews that analysed 400 studies involving more than 12 million participants on the relationship between red meat intake and the mortality as a result of cancer and heart diseases was found to be most subtle,” says Prof Haart.

He adds that another study looked specifically at red meat consumption and its relationship to cardio-metabolic outcomes and once again found that the link is very small. Another study on red and processed meat published in the Annals of International Medicine did not find any evidence linking red and processed meat to cardiac diseases, cancer and gout. “This does not warrant one to quit red meat,” advises Prof Haart.

Locally, a nutrition adviser at one of the private hospitals in Nairobi, Faith Rotich says, dietary patterns including differences in red meat consumption can result to minimal risk outcomes over a very long period. Ms Rotich says scientists have, for a long time, associated consumption of red and processed meat with colorectal cancer, increased risk of cardiovascular disease, obesity and diabetes.

But Dr Nicholas Ochieng, a medical consultant at the Kenyatta National Hospital, cautions Kenyans against massive consumption of red and processed meat saying, “Red and processed meat is carcinogenic--meaning it contains cancer-causing agents”.

He also warns that high intake of red meat is not only associated with cardiovascular diseases, cancer, obesity, gout, diabetes and excessive fats but also leads to premature death.

Some scientists advocate for the reduced consumption of meat but encourage the consumption of whole grains instead.

Experts have also been advocating for the consumption of white meat. These foodstuffs are known to lower the risk of disease infections and the risk of premature deaths.

“For example, one who eats red and processed meat daily has 20 per cent increased chances of dying prematurely more than one who eats chicken,” says Samuel Maina, a nutrition lecturer at Kenya Medical Training College (KMTC), Nairobi.

“Red meat is loved because it is flavoured and hence delicious. And many people are reluctant to change it,” observes Maina. With Kenya and East Africa so hooked to red meat, especially the roast so-called “Nyama Choma”, who should Kenyans believe?

Dr Ochieng’ says it is hard to argue that there is misinformation, especially when research work and studies are conducted by qualified researchers. He says presenting individuals with information that opposes their beliefs cannot change them easily.