Modern meat based diets are also typically very high in fat with typical cuts of red meat being high in saturated fat, a known risk factor for various diseases. In contrast, lean red meats, trimmed of visible fat, have a drastically different impact on the risk of cardiac disease. As well, unprocessed lean red meat doesn’t increase markers of inflammation or oxidation. In addition to potential cancer promoting factors, meat also contains a number of cancer preventing factors. Replacement of carbohydrate with lean red meat has also been shown to lower of blood pressure . The key here, of course, is that lean red meat, as opposed to the fattier cuts commonly consumed were studied.
Diets high in meat are often low in fruits and vegetables (meaning a low intake of important micronutrients as well as fiber) and research suggests that it is the lack of those foods (fruits, vegetables) more so than the presence of red meat that is responsible for any increased cancer risk. High fat intakes have also been associated with low food variety and low intakes of fruits and vegetables (18); this would further contribute to the apparent link between consuming fatty meat and health risk.
Put differently, there is going to be a fairly large difference in the overall impact of a diet that is high in animal protein, high in fat, low in fruits and vegetables (and thus low in fiber and other important nutrients) which may be accompanied with other health risks such as inactivity, being obese, etc. This would be held in complete contrast to an athletic diet containing large amounts of lean meats along with a large fruit and vegetable intake, high levels of activity, maintenance of a low level of body fat, etc.
As I mentioned above with regards to bone health any diet high in animal protein must be accompanied by a high intake of fruits and vegetables. As well, leaner cuts of meat (especially red meat) should be chosen whenever possible.

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