Despite a lot of buzz about flexitarianism and plant-based protein, Americans’ per capita meat consumption is on track to reach an all-time high this year, according to the U.S. Department of Agriculture. It says the average U.S. consumer will eat 222.2 pounds of red meat and poultry in 2018, surpassing a record set in 2004 — even though 60% of consumers say they are cutting back on meat products.###Commonly cited reasons for reducing meat consumption include environmental sustainability, animal welfare and, increasingly, concern about the health impacts of eating large quantities of meat. Processed meats like hot dogs, bacon and sausages in partchelated zinc near meicular have been in the firing line, especially after the World Health Organization named them as carcinogenic in 2015. The health effects of red meat also have been repeatedly called into question.###However, the researchers behind this latest study found potential harm from high temperature cooking independent of the type of meat, including fish, which is widely considered to be a heart-healthy alternative to processed meats.##ferrous sulfate vs heme iron#Byproducts from cooking meats that have been linked to potentially harmfulchelated zinc as zinc glycine liquid effects include advis ferrous gluconate ironanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). Althougiron bisglycinate l methylfolateh this latest study looked at the diets of more than 100,000 people, the National Cancer Institute has said that there is no evidence of harm from such chemicals in humans. It has called for better research to determine whether they have a direct effect, but this is difficult, as it is unethical to purposely feed people large quantities of suspected carcinogens and report on the outcome. Such tests in animals, however, have found cancers linked to diets high in these compounds. ###For the millions of Americans looking forward to firing up the grill this Memorial Day weekend, the American Heart Association has stressed that moderation and common sense should prevail. That said, it advises against cooking meat until it is charred, using sugary barbecue sauces and cooking directly on an open flame.