Consumption of red meat: The impact on the environment and on the development of colorectal cancer

Abstract

Red meat is of paramount importance for human nutrition, containing necessary amounts of minerals, proteins, vitamins and fatty acids, thus contributing to adequate human nutrition. However, its production is becoming unsustainable, since more natural resources are used to produce 1 kg of animal protein than 1 kg of vegetable protein. The literature review was performed using the PubMed database, using combinations of keywords related to "Neoplasms", "Colorectal cancer", "Sustainability", "Red meat", "Agriculture", "Unsustainable" and "Meat". Eligible criteria included studies in the English language, published between the years 2001 and 2021. In view of this, red and processed meats were classified as carcinogenic or having a carcinogenic potential for humans, thus, new diets such as the vegetarian diet or vegan, has become a healthier option in addition to generating less greenhouse gases, caused largely by ruminants, using less fuel, making use of lower amounts of pesticides and fertilizers, would be generating less waste and occupying less space to generate the same amount of protein, minerals, vitamins and fatty acids needed by the population. Since in the coming decades the production of red meat will be unsustainable due to the population, it is necessary to search for new diets and new sustainable food sources, such as vegetarian and vegan diets.