In adult men from Southern Italy, consumption of 75 to 90 grams of red meat per day is associated with a modest increase in the prevalence of metabolic dysfunction-associated steatotic liver disease (MASLD), with no consistent dose-response relationship across the full intake range, suggesting a potential threshold effect at higher intake levels.

Eating 75 to 90 grams of red meat daily increases iron absorption into the liver, where excess iron generates harmful molecules that damage liver cells and disrupt insulin signaling. This causes the liver to make more fat and burn less fat, leading to fat buildup. Men are more affected because their bodies store more fat around the organs, which floods the liver with fat, while women store fat under the skin, protecting their liver.