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Putting Red
Meat in Perspective
The latest news reports about
a major study looking at the health effects of red meat may have
made many a meat lover take note. Before this latest study, the
American Institute for Cancer Research’s recent report found
that limiting red meat to no more than 18 ounces per week lowers
our risk of colon cancer. Now, several studies are adding further
insight regarding the recommendations to limit red meat. And
as the studies show, it’s not all or nothing.
The latest study on red meat
and health has linked eating relatively large amounts of red
and processed meat to increased overall deaths, as well as deaths
specifically related to cancer and heart disease. The study followed
more than half a million people aged 50 to 71 for 10 years. Those
who ate the most red meat were 31 (men) to 36 (women) percent
more likely to die than those who ate the least. Red meat included
all types of beef and pork. Those who ate the most processed
meat – which included hot dogs, sausage and lunch meats
made from beef, pork and poultry -- were 16 (men) to 25 (women)
percent more likely to die during the study than those who ate
the least. |
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People who ate the most red meat
consumed on average four to five ounces a day; people who ate
the least ate about that same amount in an entire week. Those
who were in the middle, consuming approximately 18 ounces of
red meat per week, showed a slightly increased mortality rate
compared to those who ate the least, but substantially below
that seen among the highest red-meat consumers.
However, the increased risk linked
to red meat was not tied to all animal meat consumption: People
in the study who ate the most poultry showed lower overall and
cancer-related mortality than those who ate the least. The group
consuming the most white meat averaged just over four ounces
a day.
Another large recent study supports
this distinction between white and red meat. This study of middle-aged
adults in Germany found that white meat consumption was unrelated
to colon cancer risk. However, those who ate the most red meat
showed greater tendency to form benign colon growths, which have
the potential to become cancerous.
In a UK study of more than 64,000
adults, researchers found no difference in mortality rates between
vegetarians and non-vegetarians. This study included a large
number of relatively health-conscious people; mortality of the
whole study group was about half that seen throughout England
and Wales. The meat-eaters ate on average about two ounces a
day; highest consumption was about 3 to 4 ounces daily.
These studies continue to support a relatively consistent message:
keep red meat to modest amounts. Whether you prefer to achieve
this as a vegetarian, with occasional meatless meals, or with
moderate portions of poultry and seafood on a mostly plant-based
plate seems to matter much less. |
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