A long-term study indicates that high intakes of saturated fat -- the kind found mainly in dairy and other animal-based foods -- may heighten the risk for this rare but particularly dangerous form of cancer.

Red meat is darker-coloured meat. Red meat is synonymous with mammal meat in the field of nutrition. The United States Department of Agriculture (USDA) defines red meat as: all meats from livestock. Generally speaking, red meat is considered to be beef, lamb and pork.

Saturated fat may increase the risk of this cancer because of the bile acids your body uses to digest the fat. These acids can cause oxidative stress and subsequent cancer-causing damage to the DNA in the small intestine.

And cancer of the small intestine may be extra hazardous because it could jack up the risk of other forms of cancer, including colon and rectal cancers.

Not only do the dangers of red meat lead to the development of various cancers, but eating red meat is unhealthy because it is strongly acidic.

Chronic diseases such as cancer, heart disease, osteoporosis, and diabetes begin and thrive in an acidic environment.

In the study, saturated fat from dairy products seemed particularly harmful. However, other research has shown that high calcium intake may be protective of your colon. So choose low-fat or nonfat dairy products, and think about a calcium supplement if you don’t routinely get enough.

According to Dr.Rachna Pandey a Specialist in Internal Medicine based in Musanze, Northern Province, red meat is not only associated with the high risk of intestinal cancer but also gout and renal stones  can be caused by too much in take of it and these are all dangerous health problems.

One factors on the dangers of red meat seem to be inherent. Haem, the pigment that is in haemoglobin which gives the red colour to our blood, is also present in ‘red’ meat.

Scientists in the United Kingdom have discovered that when haem is broken down in our guts, it forms chemicals called N-nitroso compounds.

These compounds damage the DNA of the cells which line our digestive system. Damage to DNA is the initial step which leads to cancer.

When the digestive lining sees that it has been damaged, it reacts by signaling the cells to divide faster to produce new cells. Scientists believe that the extra cell division might also increase the risk of cancer developing.

Every time a cell multiplies, it runs the risk of making a copying error in its DNA. So, after learning the dangers of eating much red meat, there is every reason for everyone to start revising on their daily red meat consumption.

However, this is seen by many red meat lovers in Rwanda as next to impossible since there are people who are just accustomed to this diet in that they can’t imagine a meal without it.

Fred Rusagara 30 says that it would be so difficult for him to cut on the consumption of red meat because he is not only accustomed to it but that it also makes his meals more appetising. Cutting back on red meat makes good health sense and makes you younger.

"But what kind of nutrition hole is created when you limit red meat in your diet? The truth is, it’s easy to miss out on important nutrients when you cut back on a major food source,” states one researcher.

Dr. Pandey advises that when you cut back on red meat, make a balanced eating plan to help ensure you don’t short-change yourself on important nutrients such as protein, vitamins B12 and D, calcium, iron, and zinc.

To get enough of these important nutrients, replace red meat with other foods that contain them. Soy products, legumes, such as beans; low-fat dairy; dark green, leafy vegetables; nuts; and whole grains can supply many of these nutrients.

Also, poultry and fish are leaner sources of protein that provide many of the same nutrients found in red meat.

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