An omnivore ’s dilemma: How much red meat is too much?

In October 2019, the Annals of Internal Medicine published controversial guidelines advising Americans to carry on consuming red and processed meat at current amounts. The guideline authors characterized meat-eaters as somewhat incapable of dietary change, and portrayed the benefits for reducing red and processed meat intake as insignificant. These guidelines contradict previous studies that link processed meat and red meat with early death and an increased risk of disease, including cardiovascular disease (CVD) and cancer. If omnivores are confused, it’s hard to blame them. Americans are eating less meat, but not less processed meat To frame their argument, the article authors referenced an average meat intake from North America and Western Europe of two to four servings per week. But we are not France, and about a third of Americans eat more than this. In fact, on average we eat about five servings (17 ounces) of red and processed meat per week. We have made progress decreasing our consumption of unprocessed beef, pork, and lamb over the past two decades. But our intake of processed meat remains unchanged: sausage, hot dogs, and ham reign among the nation’s most beloved processed meats. Red meat and processed meat increase disease risk The message from the Annals guidelines was perplexing and, at times, poorly translated by the media, with some headlines goading Americans to go full speed ahead on their intake. This is particularly alarming, because recent research indi...
Source: Harvard Health Blog - Category: Consumer Health News Authors: Tags: Health Healthy Eating Source Type: blogs