Red meat is currently categorized as a second-degree carcinogen, but this does not mean that red meat causes cancer, it generally just means that red meat may increase the risk of cancer. Red meat generally refers to pork, beef, or lamb, and they are classified as second-degree carcinogens, which means that in animal testing, these red meats generally increase the risk of cancer in animals, but the data in the population are not yet clear, which means that there is not enough evidence to prove that red meat can lead to the development of cancer in humans. Cancer is multifactorial, not simply eat red meat will get cancer, and red meat contains protein and other nutrients that the human body needs, so you can not generalize and not eat red meat at all. However, it is recommended to appropriately reduce the intake of red meat, and appropriately consume more high-quality plant proteins such as soybeans as well as white meats such as fish, to avoid the health risks that may be triggered by consuming too much red meat.