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TweetWorld Cancer Research Fund, 22 May 2013
Our response to social media story on processed meat
We are aware of a story circulating social media and blog sites claiming to represent World Cancer Research Fund International’s position on processed meat. We had no involvement in the production of this article. The statement below is a true reflection of our stance on processed meat:
World Cancer Research Fund International recommends avoiding processed meat. This is the conclusion of an independent panel of leading scientists who, following the biggest review of international research ever undertaken, …

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TweetApril 7, 2013, Cleveland.com, by Brie Zeltner
CLEVELAND, Ohio–  A dietary compound abundant in red meat and used as a supplement in energy drinks, energy pills and some weight-loss treatments has been found to promote hardening of the arteries, according to a study released Sunday by a research group at the Cleveland Clinic.
The finding may help explain why some people, even when they get their cholesterol under control, still suffer ill effects from a diet high in meats such as beef, venison, lamb, duck and pork.
The research group, led by Dr. …

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TweetMarch 13, 2012, Irish Examiner
Red meat is not only unhealthy but can contribute to premature death, according to new research.
[To clarify: Red meat refers to beef, pork, lamb and goat – foods like hamburgers, minced beef, pork chops, ham and roast lamb (also when they are cooked and look brownish). Source: WCRF]
Regularly eating red meat – especially the processed variety – dramatically increases the risk of death from heart disease and cancer, a major study from Harvard School of Public Health has shown.
Each additional daily serving of processed red meat, …

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TweetChicago Tribune., Monica Eng, September 24, 2010

Critics of factory farms say we pay a high price for low-cost food
If you adjust for inflation and income, Americans have never spent less on food than they have in recent years. And yet many feel we’ve also never paid such a high price.
U.S. Department of Agriculture figures show the average American spent just 9.5 percent of his or her disposable income on food last year, a lower percentage than in any country in the world.
And although meat consumption has risen slightly …

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TweetThe Harvard Crimson, Helen Yang, September 13, 2010
A low-carbohydrate diet with protein and fats primarily from meats may increase susceptibility to heart disease or cancer more so than a high-carbohydrate diet, according to a study published last week by researchers at the Harvard School of Public Health.
“The bottom line is that not all low-carbohydrate diets are created equal,” said Frank B. Hu, a professor of nutrition at the School of Public Health and the study’s principal investigator. “The original Atkins diet, which was loaded with animal fats, is certainly not …

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TweetHealth.com, Amanda Gardner, August 16, 2010
Eating too much red meat has long been a no-no for people with high cholesterol and other risk factors for heart disease. But it hasn’t always been clear how much is too much.
Now, a new study suggests that you don’t have to cut out red meat altogether to improve your heart health. If you eat red meat more than once a day, cutting back to one serving every other day can substantially reduce your risk of having a heart attack or dying from heart disease, …

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The Wall Street Journal, May 18, 2010, Ron Winslow
Maybe that juicy steak you ordered isn’t a heart-attack-on-a-plate after all. (But still raises the risk of colon cancer sic.)
A new study from the Harvard School of Public Health suggests that the heart risk long associated with red meat comes mostly from processed varieties such as bacon, sausage, hot dogs and cold cuts—and not from steak, hamburgers and other non-processed cuts.
The finding is surprising because both types of red meat are high in saturated fat, a substance believed to be partly …

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TweetScientifit article: Red and processed meat may be positively associated with prostate cancer via mechanisms involving heme iron, nitrite/nitrate, grilling/barbecuing, and benzo[a]pyrene.
Meat and meat-related compounds and risk of prosta… [Am J Epidemiol. 2009] – PubMed result.

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There was a time when red meat was a luxury for ordinary Americans, or was at least something special: cooking a roast for Sunday dinner, ordering a steak at a restaurant. Not anymore. Meat consumption has more than doubled in the United States in the last 50 years.
Now a new study of more than 500,000 Americans has provided the best evidence yet that our affinity for red meat has exacted a hefty price on our health and limited our longevity.
The study found that, other things being equal, the men and …