Cutting back on red and processed meat brings few if any health benefits, accord...
LONDON, Sept 30 - Cutting back on red and processed meat brings few if any health benefits, according to a review of studies involving millions of people, a finding that contradicts dietary advice of leading international agencies and raised immediate objections from many health experts.
However, in what amounts to a scientific food fight, a group of doctors from Harvard, Yale, Stanford and elsewhere, including one of the study authors, requested in a letter to the journal that it “pre-emptively retract publication” of the papers pending further review, and said revised guidelines that could lead to increased consumption of red and processed meats would be irresponsible.
The World Health Organization’s International Agency for Research on Cancer and the World Cancer Research Fund both say red and processed meat may or can cause cancer. FILE PHOTO: A beef steak is cut at the Taberna del Gijon restaurant in Madrid, Spain, July 26, 2017. REUTERS/Paul Hanna Among the observational studies, which covered millions of people, they did find “a very small reduction in risk” in those who ate three fewer servings of red or processed meat a week, but said that this association “was very uncertain.”“Our bottom line recommendation ... is that for the majority of people, but not everyone, continuing their red and processed meat consumption is the best approach,” Johnson said.
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