Chicago 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 …

The 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 …

Health.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, …

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 …

Scientifit 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.

 
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 …