Canada and the World
Current Events with a Canadian Perspective
Last update
19 November 2010
Eating Red Meat Damages Health
Daily consumption of a 160g of red meat (equivalent
to a six-
A large study of Americans has found a close link between eating a lot of red or processed meat and a shorter life span.
Researchers from the U.S. National Cancer Institute followed 545,000 people, between the ages of 50 and 71, for ten years.
According to a BBC News report, the researchers “calculated that 11% of deaths in
men and 16% of deaths in women during the study period could have been 
prevented
if people had decreased their red meat consumption to the level of those in the lowest
intake group.”
The low consumption level for red meat was 25g a day – that’s about the same as a small rasher of bacon.
Red Meat Shown to Cause Cancer
The results of the study were published in The Archives of Internal Medicine (March 2009). Lead author of Rashmi Sinha advises people to cut back on hamburger and processed meats such as hot dogs, bacon, and cold cuts.
Substituting red meat with white meat seems to be a good option. Study subjects who ate the highest amount of chicken, turkey, and other white meats had “a lower risk of fatal cancer or heart disease than those who ate the lowest proportion” according to the BBC.
Carcinogenic Compounds
The cause of the health risks are traced to cancer-
Beef, pork, and lamb contain saturated fat, and this has been linked to colorectal and breast cancer in other studies; it is also a major factor in high cholesterol levels and heart disease.
Dr. Barry Popkin, a professor of nutrition at the University of North Carolina, has commented on the study: “The need is for a major reduction in total meat intake, an even larger reduction in processed meat and other highly processed and salted animal source food products and a reduction in total saturated fat.”
More than just Health Benefits
Dr. Popkin stresses that a reduction in red meat consumption is also good for the planet. Livestock are a source of greenhouse gases and therefore add to the global warming problem. He says that government subsidies to meat production keep prices down and add to the problem.
In addition to increasing white meat consumption there should also be a higher level of fruits and vegetables in most peoples’ diets.
This is the advice of Elisabetta Politi of the Duke Diet and Fitness Center in Durham,
N.C. She told the Associated Press “I’m not saying everybody should turn into vegetarians.
Meat should be a supporting actor on the plate, not the main character.”
The Canadian Cancer Society says that adults should try to limit their weekly intake of red meat to 500g (18 ounces). The Society also says that a portion size should be about 85g (three ounces); that’s slightly smaller than a deck of cards.
Sources
“Meat Intake and Mortality.” Rashmi Sinha et al, Archives of Internal Medicine, March 23, 2009.
“Death Link to too much Red Meat.” BBC News, March 24, 2009.
“Study: Lots of Red Meat Increases Mortality Risk.” Carla K. Johnson, Associated Press, March 24, 2009.
Image Credits
Fotoos Van Robin
Eric Hunt
© Canada and the World, June 2010
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“No one's saying that people should avoid bacon or burgers completely, but evidence tells us that cutting down on these foods can reduce the risk of dying from cancer and other diseases.”
Ed Yong
Cancer Research UK