Conflicting studies point to meat moderation as healthy diet
12 February, 2020
A fresh study on meat intake has found that people who eat red and processed meats have more significant risks of heart disease and early death - contradicting recent study that suggested eliminating meats has few health advantages.
The multiple findings can make it "tough for people to make sense of what can seem to be to be conflicting messages on food", said Duane Mellor, a dietician at Britain's Aston University who was simply not directly associated with either study.
But seeking at the research found in the round, he and other folks said, moderation may be the best way forward.
"In cases like this eating moderate levels of meat, including red meat, (significantly less than 3oz per day) may very well be safe," Mellor said.
"However, in the interest of sustainability together with health, reducing meat intake... to the advised significantly less than 70g per day will be sensible."
An evidence review published in September 2019 discovered that reducing on red and processed meat brings few if any health advantages - but those findings contradicted dietary advice of foreign agencies and prompted many criticism.
This latest research, conducted by scientists at the United States' Northwestern and Cornell universities and published in the journal JAMA Internal Medicine, discovered that eating two servings weekly of red meat, processed meat or poultry was associated with a 3% to 7% higher threat of cardiovascular disease.
It also discovered that eating two servings weekly of red meat or perhaps processed meat - however, not poultry or seafood - was associated with a 3% higher risk of all factors behind death.
"It's a tiny difference, but it's well worth trying to lessen red meats and processed meats," said Norrina Allen, a co-employee professor of preventive drugs at Northwestern who co-led the analysis. She added that ingesting red meat "also is consistently associated with other health problems like cancer".
The World Cancer Study Fund (WCRF) says red and processed meat may or could cause cancer. It advises eating only moderate amounts of red meats, such as beef, pork and lamb - with an higher limit of 500 grams cooked weight weekly - and "little, if any" processed meats.
A panel of experts writing in The Lancet in January outlined an "most suitable diet" for human health insurance and the planet having said that global average red meat consumption should be trim by 50% and consumption of nuts, fruits, vegetables and legumes should double.
Source:
TAG(s):