Animal meats are classified into two types based on their fat content: red meat and white meat. Red meat refers to meats from animals with red flesh, such as pork, beef, and mutton, which contain "bad fats" and should not be consumed in excess. White meat refers to lighter-colored meats like fish, chicken, and duck. "White meat" contains unsaturated fatty acids, a type of "good fat" that is more suitable for patients who need to limit fat intake, such as those with hyperlipidemia. However, it should also not be eaten in excess.
This is because unsaturated fatty acids are unstable and prone to oxidation, especially when subjected to high temperatures (such as frying or microwaving), which can easily destroy them. They can then become blood lipids and bad cholesterol, to the point where their nutritional value becomes negative. Therefore, consuming too much white meat can also pose a risk of arteriosclerosis. It is recommended to alternate between red and white meat, and to also follow the principle of eating more fruits and vegetables and less meat, without excessive consumption.