Red meat isn't scary, and white meat isn't always better in excess
Q: We know red meat shouldn't be eaten in large amounts, as overconsumption can lead to fat buildup. But can we moderately increase our intake of white meats, such as chicken, duck, fish, and so on?
A: The terms "red meat" and "white meat" were coined by researchers to analyze the health effects of different colored meats. This classification is based on the color of the meat before it is cooked. Meats that are red before cooking are classified as "red meat," including the meat of mammals we commonly eat, such as pork, beef, and mutton. Meats that are light in color before cooking are classified as "white meat," including the meat of non-mammals we usually eat, such as chicken, duck, goose, fish, shrimp, crab, oysters, clams, and so on.