Red meat vs. white meat: A comparative analysis of histological characteristics, nutritional profiles, and health implications

This review critically assesses the nutritional and health impacts of red versus white meat. Current evidence strongly associates red meat consumption (beef, pork, lamb) with increased risks of colorectal cancer, cardiovascular disease, and type 2 diabetes, primarily attributed to its high heme iron and saturated fat content. In contrast, white meat (poultry, seafood) demonstrates a more favorable risk profile and may be protective. By synthesizing the current biochemical evidence, this review highlights the contrasting health effects of both meat types. While red meat consumption is associated with increased health risks, moderate intake of white meat appears to offer a healthier alternative. Based on these findings, the review provides evidence-based dietary recommendations to inform consumer choices and help mitigate associated health risks. • Compared the histological characteristics and nutritional profiles of red and white meat, and analyzed the internal and external factors influencing these components. • Evaluated the benefits and risks of consuming red and white meat based on previous studies, and examined the health impacts of excessive consumption. • Explored the mechanisms through which components such as heme iron and saturated fatty acids contributed to cardiovascular disease, colorectal cancer, and type 2 diabetes. • Provided evidence-based dietary recommendations for balancing the intake of red and white meat.