Red meat usually refers to meat that is red in color before cooking, usually including pork, beef, lamb, etc., while white meat usually refers to meat that is white in color before cooking, including fish, chicken, etc. Under the premise of reasonable cooking and intake, both red meat and white meat are beneficial to the human body in moderation, and there is no question of which is healthier. In comparison, white meat contains less fat and more unsaturated fatty acids, which helps control weight, especially fish, which contains unsaturated fatty acids and DHA and other nutrients, and is also beneficial to children’s neurological development. Therefore, for people who reduce fat and adolescents, etc., it is recommended to consume white meat in moderation. However, it is not recommended to smoke, fry, curing and other ways to cook white meat, long-term consumption of such white meat will bring adverse effects on the human body, such as the intake of more salt, nitrite, etc., thus increasing the risk of hypertension, cancer, etc., but in stewing, boiling, steaming and other cooking methods after processing healthier consumption. The fat content of red meat is high and saturated fatty acids, which can increase the risk of obesity and is not conducive to the prevention of cardiovascular disease after consumption in large quantities. If you eat fried red meat for a long time, it may also cause cancer because of carcinogens such as acrylamide, which are easily produced during the frying process. However, red meat is rich in iron, zinc and other trace elements, which can provide the body with more nutrients. Therefore, it is recommended to consume red meat mainly lean meat, and for offal, such as brain, intestines, belly and other parts containing more purines, cholesterol and saturated fatty acids, need to be careful, and for patients with gout or hyperlipidemia and other conditions, need to avoid eating, so as not to aggravate the disease.