Red Meat in Human Evolution, Health, and Disease: From A Blessing to A Curse?
Paleoanthropological data, such as butchery tools in the archeological record and cut marks on animal fossils, indicate that access to animal tissues likely predated the emergence of the genus Homo, and that its consumption likely increased during expansion of the human lineage. “Red meat” most commonly refers to muscle tissue from large domestic mammals. The red color reflects its rich content of heme iron associated with myoglobin. Given the high nutritive value of animal-sourced foods—rich in iron, zinc, and B vitamins, and fatty tissues providing essential lipids and calories—these resources are especially important during pregnancy, lactation, weaning, and early childhood. Access to red meat and related foods thus likely shaped the evolution of our species. However, in modern contexts, overreliance on red meat—at the expense of dietary diversity from plant fibers—is associated with chronic diseases such as cancer, atherosclerosis, obesity, and type 2 diabetes. Given that red meat is now sought after in most societies, its increasing large-scale production contributes substantially to environmental degradation and climate change. Here, we examine information spanning approximately 3 million years, discussing how so-called “red meat”—once a valuable resource—has, in modern times, been transformed from a “blessing” to a “curse.”
doi: 10.1086/741185
