A new study on meat consumption found that people who eat Red meat and processed have a higher risk of heart disease and premature death, which contradicts a recent investigation that suggests that reducing intake has few health benefits.
Multiple findings can “Make it difficult for people to understand what may seem to be contradictory messages about food”said Duane Mellor, a dietitian at Aston University in the United Kingdom, who was not directly involved in any of the studies.
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However, looking at the research as a whole, he and others said that moderation may be the best way to go.
“In this case, eating moderate amounts of meat, including red meat (less than 85 grams per day), is probably safe.”Said Mellor.
“However, for the sake of sustainability and health, it would be reasonable to reduce the intake of meat … to less than 70 grams per day recommended would be sensible.”.
A review of evidence published in September 2019 found that reducing the consumption of red and processed meat brings little or no health benefits, but these findings contradict the dietary advice of international agencies and raised many criticisms.
This latest research, conducted by scientists at Northwestern and Cornell US universities and published last Monday in the journal JAMA Internal Medicine, found that eating two servings a week of red meat, processed meat or poultry is related to a 3% to 7% increase in the risk of cardiovascular disease.
He also discovered that eating two servings a week of red meat or processed meat, but not poultry or fish, was associated with a 3% increase in the risk of all causes of death.
“It’s a small difference, but it’s worth trying to reduce red and processed meat.”said Norrina Allen, associate professor of preventive medicine at Northwestern, who led the study. He added that eating red meat “is also constantly related to other health problems such as cancer.”
The World Cancer Research Fund (WCRF) says that red and processed meat can cause cancer. It is advised to eat only moderate amounts of red meat – beef, pork or lamb -, with an upper limit of 500 grams of cooked weight per week, and “little, if any” processed meat.
A panel of experts who wrote in The Lancet in January described an “ideal diet” for human health and the planet that indicated that the average global consumption of red meat should be reduced by 50% and the consumption of nuts, fruits, vegetables and Legumes should double.
Reuters
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