The claim that red meat causes cancer is unscientific. Excessive consumption of cured and smoked red meat may increase the risk of cancer, but it is not the case that eating red meat causes cancer. Red meat usually refers to the meat of animals such as pigs, cows and sheep, which are common meats. Red meat is rich in high-quality protein, iron, vitamin A, etc., which is beneficial to the health of the organism, and moderate consumption can replenish the body’s needs, which is conducive to strengthening the immune system. However, after curing, smoking and other treatments of red meat contains nitrite, a large amount of intake can increase the risk of stomach cancer, liver cancer and other diseases. It is recommended to maintain good dietary and living habits in daily life, eat less cured and smoked food, eat more fresh vegetables and fruits, and exercise appropriately to prevent the occurrence of cancer.