Unprocessed red meat and processed red meat consumption: the research review that calls official dietary guidelines into question

 

Johnston BC, Zeraatkar D, Han MA, et al. Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium. Ann Intern Med. [Epub ahead of print 1 October 2019] doi: 10.7326/M19-1621

This from the BBC News report of the research:

The researchers – led by Dalhousie University and McMaster University in Canada – reviewed the same evidence others have looked at before.

The findings suggest if 1,000 people cut out three portions of red or processed meat every week for:

  • a lifetime, there would be seven fewer deaths from cancer
  • 11 years, there would be four fewer deaths from heart disease

And if every week for 11 years, 1,000 people cut out three portions of:

  • red meat, there would be six fewer cases of type 2 diabetes
  • processed meat, there would be 12 fewer cases of type 2 diabetes

The risks reported are broadly similar to what has been suggested before – but the interpretation of what they mean is radically different.

The researchers say:

  • the risks are not that big
  • the evidence is so weak, they could not be sure the risks were real

 

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