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Obesity is a prevalent and costly health issue in the U.S., affecting over 42% of adults. Globally, nearly 60% of adults are estimated to have obesity by 2030. This condition is linked to premature death from a wide variety of diseases, including heart disease, stroke, type 2 diabetes, and certain types of cancer. 


Red meat is a promoter of obesity, and it is associated with markers of obesity, such as higher body mass index (BMI) and larger waist circumference.  


A study found that people who ate the most red meat and processed red meat were 37% more likely to be obese than those who ate the least. Another study found that higher red meat and processed meat consumption were positively associated with metabolic biomarkers, such as inflammation and insulin resistence, in overweight and obese women.


A variety of factors contribute to red meat’s promotion of obesity, including its high calories, protein, and fat content. Red meat also has a high content of saturated fat, a type of fat especially prone to causing obesity and a variety of other adverse health conditions.

The sources for the information on this page can be found here.

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