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too much red meat may boost heart failure risk
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the health implications of meat consumption
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headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. but what does the science say about meat and health? in the second part of our focus on meat substitutes, foodnavigator looks at the risks and benefits of excessive meat consumption. in recent years, high profile studies have linked meat consumption, be it red or processed meats, to increased risks of various diseases, including cancer, diabetes, and heart disease. meat the most attention – and headlines – has focussed on the link between meat intake and cancer. the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks. the wcr report echoes studies from the us national cancer institute (nci), which found that high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent. the nci scientists have also reported findings from a study with half a million people, noting that that increased consumption of red and processed meat may have a modestly increased risk of death from cancer or heart disease (archives of internal medicine, vol 169, pp. 562-571). the archives study was described by barry popkin from the university of north carolina as “excellent” in an accompanying editorial. popkin added that the results “reiterate the concerns echoed in other major reviews and studies on the adverse effects of excessive meat intake”. hearts and eyes only yesterday we reported on new data from boston-based scientists that linked red meat to an increased risk of heart failure. according to findings published in nutrition, metabolism and cardiovascular diseases, an average of 9.5 servings of red meat per week was associated with a 24 per cent increase in heart failure risk, compared with only 1.5 servings per week. the study was claimed to be the first to evaluate the relationship between red meat consumption and heart failure risk in a large cohort. a significant body of science also supports a potential link between meat consumption and the risk of type-2 diabetes. indeed, a meta-analysis from norway and the us last year found that high intakes of all types of meat were associated with a 17 per cent increase in the risk of type-2 diabetes, while similar risk increases were also noted for high intakes of red meat. writing in the journal diabetologia (2009, vol. 52, pp. 2277-2287), scientists led by dagfinn aune from the university of oslo also reported that high intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, based on data from 12 cohort studies. australian scientists have also reported links between red meat consumption and age-related macular degeneration (amd), the leading cause of blindness in people over 50.
Source :foodnavigator.com
Date :
18
August
2010
Category :
Meat Products
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large european study supports previous findings that suggests red and processed meat consumption increases the risk of colorectal cancer, fuelling immediate reaction from meat industry that claims the study fails to "prove cause and effect", reports lindsey partos. the eu wide research that spanned ten countries and tracked nearly half a million consumers concluded colorectal risk increases by 49 per cent per 100 grams of daily consumed red meat, to cover pork, beef, veal, and lamb.
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cutting back meat consumption is the new darling cause of pop stars. but if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune. john mccartney, yoko ono and moby stepped out together on the ‘green carpet’ in june to launch the uk’s meat-free mondays campaign. over in belgium, the city of ghent has declared that public officials and school kids are to take a one-day holiday from meat eating each week.
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diet and cancer are directly linked, with alcohol and red and processed meats posing particular risks, according to the world cancer research fund's (wcrf) study released this week. a panel of world-renowned scientists looked at 7,000 studies published since the 1960s. entitled food, nutrition, physical activity, and the prevention of cancer, the report includes 10 recommendations on how to prevent cancer.
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new research supports previous findings that suggest a diet high in red meat could be a risk factor for cancer. high consumption of red and processed meats - but not fat or cholesterol -could raise the risk of pancreatic cancer, claim researchers at the cancer research center of hawaii. tracking 190,000 consumers over seven years through a multiethnic cohort study, the scientists say participants in the highest quintile of processed meat intake had a 68 per cent increased risk of pancreatic cancer compared with those in the lowest quintile.
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a federal judge has dismissed a lawsuit filed last july against several hotdog makers by vegan advocacy group cancer project that claimed hotdogs should carry a cancer warning label. the cancer project, an affiliate of the physicians committee for responsible medicine, said it was acting on behalf of three new jersey residents and filed a class-action consumer fraud lawsuit, arguing that hotdogs should carry the following label: “warning: consuming hot dogs and other processed meats increases the risk of cancer\", after several studies linked the consumption of processed meat with higher cancer risk.
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reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the uk. the food system is a major contributor to greenhouse gas emissions, with food supply thought to account for some 19 per cent of the uk’s emissions.
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high intake of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent, according to a new study from researchers at the usa's national cancer institute. half a million people were surveyed for the new study that also reports raised risks of other cancers, including throat and liver cancer, report the researchers in the open access journal the public library of science - medicine .
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the big 'cs' got the meat industry in trouble last week - cancer and credibility. in the face of a major scientific study linking a 30 per cent increased risk of cancer with processed meat products, industry associations reacted quite strongly against the findings - when they would have been wiser to have just kept their mouths shut. the scientific review of 7,000 studies was completed for the world cancer research fund (wcrf) and the american institute for cancer research, very credible organisations.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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no association between red or 