Controversial international research on the consumption of red and processed meat claims that the multiple studies that have pointed to the health hazard of these products have not been sufficiently substantiated for decades.
The researchers, who published their findings in the journal Annals of Internal Medicine, conclude that the health benefits of reducing the consumption of red and processed meats are few, if any, and not enough to tell people to stop eating them.
In fact, of the fourteen authors of the analyses, eleven recommend to the public to maintain their consumption habits of these meats, while only three expressed a “slight suggestion” to reduce them.
These scientists thus question the guidelines of the World Health Organization, as well as the American Cancer Society and the American Heart Association, which for years have argued that red and processed meats increase the risk of cardiovascular disease and some cancers.
“The certainty to demonstrate these risk reductions was between low and very low,” said Dalhousie University epidemiologist (Canada) Bradley Johnston, leader of the group of researchers christened NutriRECS.
Outrage from other Researchers
The publication of this research has sparked the rapid indignation of academics and professionals who defend the validity of the established thesis.
“This is a very irresponsible health recommendation,” says Dr. Frank Hu, who chairs the Department of Nutrition at Harvard University’s T.H. Chan School of Health. “It is puzzling,” he added, given the clear evidence of the damage associated with the high consumption of red meat.
In fact, the researchers indicate in their conclusions that the benefits of reducing consumption are only perceived when taking large population samples, so recommending individuals to change their habits is not necessary.
“They’re not saying meat has fewer risks, what they’re saying is that the risk everyone agrees with is acceptable to people,” Marji McCullough, scientific director of epidemiology at the American Society cancer.
In any case, scientists at Harvard University have said in a statement that the new study “undermines the credibility of nutrition science and erodes public confidence in scientific research.” In fact, some of the critics had asked Annals of Internal Medicine not to publish it.
Red and processed meats are thus the latest affected by new studies that call into question what seemed like accepted nutritional truths, as has already happened with salts, carbohydrates or fats.
