Health experts have urged citizens to adopt proper meat preservation and consumption practices post Eidul Azha to avoid health risks, particularly in light of high temperatures and electricity load-shedding.
Speaking to a private news channel on Saturday, Associate Professor and Gastroenterologist Dr Abdullah bin Khalid from Aga Khan University Hospital, emphasised that qurbani meat should ideally be consumed fresh and prepared using healthy cooking methods such as steaming or boiling, rather than frying or processing.
Dr Abdullah warned that excessive consumption of red meat, especially in processed forms, poses health risks. He referred to World Health Organisation (WHO) findings that link red meat consumption to several health issues, adding that the American Heart Association recommends limiting red meat intake to 350 grams per week.
He offered the following guidelines for handling and preparing qurbani meat: Remove excess fat from the meat before cooking. Use healthy oils such as extra virgin olive oil, canola oil, or sunflower oil.
Avoid high flames and overcooking, as these reduce the nutritional value of meat. Cook on low heat to preserve nutrients. Pair meat with fresh salads and green chutney for a balanced meal.
For patients with heart conditions, high cholesterol, or angina, Dr Abdullah advised moderation rather than complete avoidance. "We don't recommend cutting meat out entirely, but it must be consumed in controlled portions," he said.
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