5. Excess Red Meat
An occasional steak is nothing to worry about, but a daily habit of red meat is a different story after 40. The saturated fat in red meat raises LDL cholesterol, and your body becomes somewhat less efficient at processing saturated fat as it ages. Charred or well-done red meat also produces compounds called heterocyclic amines, which research has linked to a higher cancer risk with frequent consumption. Limiting red meat to once or twice a week and choosing leaner cuts keeps the flavor without the long-term cost. Fish and legumes make easy stand-ins on the other days.
