This week’s subject of discussion “Meat types and their associated health concerns across age groups”, generated opinions on various meat types; and their ‘pros’ and ‘cons’ associated with health effects across different age groups.

The discussion focused on different types of meats and their health implications across age groups. It began by defining various categories: game meats, red meats, white meats, and seafood meats. Game meats are from free-roaming animals like grass cutters and antelope. Red meats include beef, lamb, and pork, while white meats come from chicken and turkey. Seafood meats comprise fish, crabs, and shrimps and are considered the healthiest due to their high nutrient content, including protein, minerals, and omega-3.

Game meats: Meat types obtained by hunting, emphasizing concerns about their health risks due to potential decomposition before consumption. Red meats were deemed less advisable for the elderly, while white meats and seafood were considered healthier. Game meats, often red and obtained through strangulation or shooting, might pose safety risks due to blood retention, requiring proper cooking to reduce harm.

Although game meats differ in nutrition and habitat from domesticated animals, seafood meats were regarded as having the greatest health benefits. Yet, they can contain harmful substances like heavy metals (mercury, lead) and toxins (neurotoxins, ciguatoxins), posing risks to humans. A concern on why it’s recommended to remove poultry skin before consumption was, citing fat storage and the potential presence of drug residues, particularly antibiotics, which could lead to health issues with prolonged consumption.