Major study finds an effect, but critics say meat offers important nutrients
MONDAY, March 23 (HealthDay News) -- Diets high in red meat and in processed meat shorten life span not just from cancer and heart disease but from Alzheimer's, stomach ulcers and an array of other conditions as well, a U.S. National Cancer Institute study has found.
In fact, reducing meat consumption to the amount eaten by the bottom 20 percent seen in the study would save 11 percent of men's lives and 16 percent of women's, according to the study.
"The consumption of red meat was associated with a modest increase in total mortality," said Rashmi Sinha, lead author of the study in the March 23 issue of Archives of Internal Medicine.
"This fits together with the findings of the American Institute for Cancer Research and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat," added Sinha, who is a senior investigator with the nutrition epidemiological branch in the cancer epidemiology and genetics division at the Cancer Institute. "This is something new in the sense of mortality."
Previous studies of red meat had mostly found an association with cancer incidence. The authors pointed out that many pooled studies had been conducted by vegetarian groups.
Last year, U.S. National Cancer Institute researchers reported that a quarter-pound hamburger or a small pork chop eaten daily could put you at increased risk for a variety of cancers. The message from the latest study echoes that finding: The more red meat and processed meat you eat, the greater your risk for dying of cancer.
But the American Meat Institute objected to the conclusion, saying in a statement that the study relied on "notoriously unreliable self-reporting about what was eaten in the preceding five years. This imprecise approach is like relying on consumers' personal characteri
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