Eating too much red meat could increase the body's "biological age" and contribute to health problems, new research suggests.
Scientists found that a moderate increase in levels of serum phosphate in the body caused by red meat consumption, combined with a poor overall diet, can make a personage.
But the research has come under criticism by experts from the Meat Advisory Panel.
Dr. Carrie Ruxton told The Huffington Post UK: "The elementary theory that red meat is to blame is simply speculation and is not based on solid evidence."
She added that red meat is a valuable source of iron, selenium, B vitamins, and vitamin D, "all of which would be expected to support normal health".
The new study, led by a team at the University of Glasgow, analyzed people from the most deprived to the least deprived areas covered by NHS Greater Glasgow.
The researchers found that those in the most deprived areas ate more red meat compared to those in more affluent locations.
Researchers believe excess red meat consumption particularly affects this group because of their poor diet and "sub-optimal fruit and vegetable intake".
The results suggested accelerated biological aging and diet-related phosphate levels among the most deprived males were directly related to how much red meat they ate.
High phosphate levels in deprived men were also found to be linked to reduced kidney function and even underlying mild to moderate chronic kidney disease.
Professor Paul Shiels, of the Institute of Cancer Sciences at the University of Glasgow, said: "Our observations indicate that elevated red meat consumption has adverse effects amongst deprived males, who already have a poor diet and eat less fruit and vegetables than recommended.
"We think in this group the effects of high serum phosphate intake may be exacerbated.
"Indeed, it's notable that these effects are not apparent among less deprived males, or in females, especially in the context of a more balanced diet."