Scientists Have Rehabilitated Red Meat. The Evidence Was Weak

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Scientists Have Rehabilitated Red Meat. The Evidence Was Weak
Scientists Have Rehabilitated Red Meat. The Evidence Was Weak

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Video: Nina Teicholz - 'Science and Politics of Red Meat in 2021' 2023, February
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Scientists have rehabilitated red meat. The evidence was weak

Most people can eat red and even processed meats in the same amounts as before. Several large studies have shown that previous scientific papers do not provide sufficient evidence of their health risks.

Scientists have rehabilitated red meat. The evidence was weak
Scientists have rehabilitated red meat. The evidence was weak

Photo: pixabay.com /

Most people can eat red and even processed meats in the same amounts as before. Several large studies have shown that previous scientific papers do not provide sufficient evidence of their health risks. The findings were consolidated into new dietary guidelines published in the Annals of Internal Medicine.

Over the past years, many scientists have stated the health risks of red meat. MedNews also wrote about their findings, for example, that meat is bad for heart health.

An international team has now analyzed research on this topic and concluded that most adults consume red meat in safe quantities.

Scientists conducted four systematic studies of the effects of red meat on heart health and the likelihood of developing cancer. In 12 studies that included 54,000 people, scientists were unable to find a statistically significant association between meat consumption and the risk of heart disease, diabetes and cancer.

Looking at cohort studies that followed millions of people, the researchers saw only modest reductions in disease risk in people who ate less red or processed meat. But this connection turned out to be dubious.

The experts also asked what people think about the health effects of red and processed meat. It has been found that people eat meat because they consider it healthy, love the taste, and don't like to change their diet.

Professor Gordon Guyatt, chair of the committee that made the recommendation, said: “There is tremendous interest in nutrition and, in particular, in the red meat issue. People should be able to make choices about their diet based on the best information available."

Bradley Johnston, co-author of the study, said he understands that their findings are inconsistent with many of the current dietary guidelines.

“This is not just another study on red and processed meat, but several high quality systematic reviews that have formed the basis for new recommendations that we believe are more transparent, complete and reliable,” he said.

Johnston added that their group focused on health effects, but did not address the environment and humane treatment of animals. These reasons can undoubtedly also be the reason for the reduction in red meat in the diet.

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