RED MEAT

'Mummy, if you don't feed me sausages, I'm going to call Childline!' That was the threat from my nine-year-old son, who was raised to be a vegetarian because I thought it was healthier. He never did phone the British children's support charity because I relented and allowed him to have the occasional meal with white meat.

That was 16 years ago. He has since had his revenge by becoming a chef/restaurateur and cooking me steak that he insists I eat rare. And I do, because I enjoy it. And also because I believe it is a good source of nutrients.

Red meat gets bad press for several reasons. Where health is concerned, it's because its consumption is thought to increase the risk of major diseases such as cancer and heart disease.

Hardly a day goes by without news of some study revealing that too much red meat in our diet can be harmful. The definition of 'too much' has yet to be determined. Some health experts say eating it every day is unhealthy, while others say twice a day is risky, and still others are adamant that we shouldn't eat it more than twice a week.

None of that advice appears to have deterred most of the public, according to the Food and Agriculture Organisation of the United Nations, whose records show that the average amount of meat consumed per person globally has doubled over the past 40 years.

What are the implications for our health? Hong Kong dietitian Mimi Li says: 'Red meat is a good source of essential nutrients. These include protein, fat, vitamin A, all the B vitamins, vitamins D and E, minerals zinc and magnesium, and omega 3 fatty acids. It is a very important source of iron, especially haem iron, a type that is easily absorbed by the body and not found in vegetables. Therefore, a good intake of red meat can help prevent anaemia.'