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No need to cut down red and processed meat, study says
Most people can continue to eat red and processed meat as they do now. A major study led by researchers at McMaster and Dalhousie universities has found cutting back has little impact on health.
A panel of international scientists systematically reviewed the evidence and have recommended that most adults should continue to eat their current levels of red and processed meat.
The researchers performed four systematic reviews focused on randomized controlled trials and observational studies looking at the impact of red meat and processed meat consumption on cardiometabolic and cancer outcomes.
In one review of 12 trials with 54,000 people, the researchers did not find statistically significant or an important association between meat consumption and the risk of heart disease, diabetes or cancer.
In three systematic reviews of cohort studies following millions of people, a very small reduction in risk among those who had three fewer servings of red or processed meat a week, but the association was uncertain.
The authors also did a fifth systematic review looking at people's attitudes and health-related values around eating red and processed meats. They found people eat meat because they see it as healthy, they like the taste and they are reluctant to change their diet.
The five systematic reviews, a recommendation and an editorial on the topic were published in the Annals of Internal Medicine today.
(Score: 2) by JoeMerchant on Wednesday October 02 2019, @07:54PM
As for:
Other predators' behaviors have evolved to maximize their chances of procreation/survival, and this often includes a degree of restraint when hunting prey.
Humans have mostly devolved into the pursuit of the holy dollar, utilizing their high school math educations to find the maximal profit point for harvest. Time is money, meat is money, grow the most meat in the shortest time to maximize your profit, simple enough that even Bubba gets it. Lately some college kids have been breeding for optimal performance in the hog and chicken sheds, selecting and refining the breeds, pumping the antibiotics and the steroids until the meat (particularly chicken and pork, but also beef) you buy in the market today grows insanely large and fast as compared to the ancestor farm animals of 60-70 years ago.
I can't imagine a reality where change this rapid and radical can completely lack negative consequences.
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