Mutton meat is a food with many benefits for the human being. At the same time, it is a food source that carries many risks to human health.In recent decades, the world consumption of mutton meat has been increasing sharply, particularly in developing countries. However, more and more scientific studies indicate that the consumption of large quantities of mutton meat, particularly, processed meat, is associated with an increasing risk of several chronic diseases. Including cardiovascular diseases, type 2 diabetes, and certain types of cancers, as well as an increased risk of mortality.
Processed mutton meat
The red color of this type of meat is mainly due to the presence in high concentration of myoglobin, which by binding to oxygen, turns into red-colored oxymyoglobin. Myoglobin is a protein-related to hemoglobin (both contain a prosthetic grouping "heme" linked to iron), but the function of myoglobin is to store oxygen in the muscles rather than to transport it as it is the case for hemoglobin in red blood cells. Processed meats are subjected to various treatments to increase their shelf life (maturation, salting, smoking, the addition of preservatives).
Characteristics
By mutton meat, nutrition professionals
A more or less intense red color due to the presence of myoglobin in the muscle.
High protein content: on average, 20% (from 17 to 24%) well assimilated by the body with the presence of all the essential amino acids.
A very interesting supply of minerals, in particular iron, zinc, and selenium.
Vitamin B group intake and mainly B3 and B12.
Absence of carbohydrates (sugars) or simple traces: because glycogen (a form of storage of glucose in the body) is transformed into lactic acid after the death of the animal. This lactic acid exerts a favorable action on the maturation of the meat.
In the raw state and before cooking, mutton meats contain 60 to 70% water.
Benefits of mutton meat
Mutton meat is a very interesting source of protein, iron, and B vitamins essential for the proper functioning of the body.The benefits are linked to its nutritional composition:
The constructive role of proteins: for the renewal of the cells of our body, those of the muscles in particular.
The presence of all amino acids (which constitute proteins) of which 9 are essential because the body does not know how to manufacture them.
Vitamin B3 (or niacin) present in an interesting quantity has different roles: antioxidant and cell protection, energy metabolism, and cholesterol.
Vitamin B12, found only in animal products, is involved in the formation of hemoglobin, the synthesis of DNA, and neurotransmitters among others.
Heme iron (found in myoglobin) is better absorbed by the body than non-heme iron (in plant foods): it is involved in many enzymatic reactions inside cells and enters into the composition hemoglobin in red blood cells, promoting the transport of oxygen in all organs.
The richness in zinc strengthens the body's immune defenses and improves neurological and reproductive functions.
The richness in selenium, an essential trace element which has an antioxidant effect and is essential in the functioning of the immune system.
Mutton meat is an interesting food for growing children, adolescents, and pregnant women in particular. To keep the beneficial effects, it is necessary to adjust the quantities of consumption according to its needs and, especially, to vary the type of meat.
Dangers
Mutton meat has a bad press because many studies have shown harmful effects on health.
Heart diseases
Some types of mutton meat are relatively high in saturated fats, which leads to high blood cholesterol. The high levels of low-density lipoprotein may increase the risk of heart disease. A recent study demonstrated more than half a million American adults who had most of their food from mutton meat and processed meats for 10 years were more likely to die prematurely than older adults who consumed less, and people who ate 133 grams a day were more likely to die due to heart diseases and cancer compared to people who consumed 42.5 grams a day, at least.
Cancer
Believes that the main type of cancer caused by mutton meat is colorectal cancer, which is the fourth type globally among the most common types of cancer. Still, most studies have gathered the effect of processed meat and unprocessed on cancer, as other studies indicate that mutton meat has any negative impact on health, but the formation of harmful compounds when cooking the meat, may increase the risk of eating it, so the method of cooking meat may determine its effect on the body.
Conclusion
Regularly consuming mutton meat will increase the blood pressure and blood cholesterol. This habit also increases the chance of erectile dysfunction problems(Cheap sildenafil oral jelly to deal ED problem). So. men should take the right amount of mutton meat in their daily food diet.
