8legs: Quarterly review of biology

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Red Meat Helped Human Evolution — but Modern Diets May Raise Disease Risk

A new review links red meat to human evolution, but notes today’s diets may pose health and environmental risks.
Researchers say early humans used a mix of plant and animal foods, not a single ‘red meat drives brain growth’ tale.
Modern diets saw a shift to grains after agriculture, reducing dietary diversity and affecting iron absorption.
Industrial meat production amplified red meat availability and centrality in meals.
Eating red meat remains linked to higher risks of cardiovascular disease, diabetes, and colorectal cancer.
The so-called xenosialitis from Neu5Gc in red meat may trigger chronic inflammation over time.
The article clarifies the piece is informational and not medical advice.
The authors call for recognizing meat’s historical role without urging elimination.
Global meat industry remains worth about $1.3 trillion with rising consumption.
Environmental issues linked to factory farming include emissions and deforestation.

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