The scientific truth about meat that has been the subject of controversy.

For a long time, many people have believed that red meat is unsuitable for the elderly due to concerns about high cholesterol, cardiovascular problems, and accelerated aging.

However, the good news is that scientists have cleared this delicious and popular meat of all false accusations.

A study recently published in the American Nutrition Association's scientific journal , *Current Developments in Nutrition* , has demonstrated that it is perfectly fine for older adults to eat meat, and also points out the most beneficial ways to consume it, according to the medical news website News Medical.

Researchers from South Dakota State University (USA) conducted a trial on 57 participants aged 65 and older, who were in good health and had no serious illnesses. The participants were divided into two diets for eight weeks.

Consuming minimally processed lean pork, combined with a plant-based diet, offers benefits comparable to legumes without negatively impacting aging indicators.

Photo: AI

Meat-eating group : Consume a minimum of 162g of lean processed pork per day (such as raw pork boiled, stewed, or braised) as the main source of protein.

Legume group : Consume an equivalent amount of protein from legumes (chickpeas, lentils, peas, black beans) – legumes are well-known for their numerous health benefits, such as supporting cardiovascular health, lowering cholesterol and blood pressure, controlling blood sugar, and reducing the risk of chronic diseases.

Both groups consumed a diet rich in plant-based foods, eggs, dairy, and vegetable oils, while abstaining from alcohol and supplements to ensure strict dietary control.

The results revealed that consuming minimally processed lean pork, combined with a plant-based diet, offers benefits comparable to legumes without negatively impacting aging indicators.

Specifically, as follows:

Improved glycemic index: Fasting insulin levels decreased in both groups, indicating improved insulin sensitivity. Total cholesterol also decreased significantly after both the meat- and bean-based diets, according to News Medical.

Neurochemical markers: Both diets increased γ-aminobutyric acid (GABA) and decreased glutamic acid—positive neurochemical indicators. Levels of amino acids such as tryptophan, tyrosine, and phenylalanine were also elevated in both groups.

Physical health: Body weight decreased slightly in both groups due to the controlled dieting pattern. However, strength and muscle function remained stable, with no signs of decline.

The authors concluded that incorporating minimally processed lean pork into a plant-based diet produces positive changes in cardiovascular, nutritional, and neurological indicators related to aging, similar to those seen in legume consumption.

This contradicts the view that red meat is unsuitable for older adults. When consumed properly, pork still provides sufficient iron, B vitamins, and maintains cognitive health comparable to plant-based protein sources.

Source: https://thanhnien.vn/su-that-khoa-hoc-ve-mon-thit-tung-gay-tranh-cai-185260124235410732.htm