New research: Meat is bad – for both climate and your health
The meat or meatless product is continuously on the wallpaper. Because it is not just for the environment that meat is harmful. Health is also suffering, although science does not fully agree on this point.
WHO classifies red meat as a carcinogen
The risk of developing cancer is already increased when consuming two bacon slices a day. A report from the World Health Organization WHO compares the risk of eating processed meat with cigarettes, arsenic, and asbestos. When it comes to red meat - the evidence is not as clear-cut. But for The risk of developing cancer is already increased when consuming two bacon slices a day. A report from the World Health Organization WHO compares the risk of eating processed meat with cigarettes, arsenic, and asbestos. When it comes to red meat - the evidence is not as clear-cut. But for processed meats, there is no doubt.
The latest research shows that there may be a good reason for leaving the steak.
Besides the fact that meat is not good for the climate, red meat and processed meat also adversely affects health. The risk of both cancer and cardiovascular diseases, such as heart attack and stroke, is increasing.
At least that is what the WHO believes.
They label processed meat, such as sausages, as carcinogenic, and red meat as “probably” carcinogenic.
The Swedish Food Agency also urges caution and advises people not to eat more than 500 grams of meat per week.
Eat fish – not meat
In October last year, a study came out that diminished the risks. Admittedly, there is a risk, but it is so small that in practice, it is negligible, said the researchers who presented their evidence for this in the Annals of Internal Medicine. The fact is that science is far from agreeing about how dangerous meat is.
Now it’s time again, but knowledge goes the other way. This time, researchers at Northwestern University in Chicago, USA, believe they have found further evidence of the meat’s adverse health effects.
After analyzing data from nearly 30,000 people followed for three decades, researchers conclude that two servings a week of red meat, processed meat, or poultry – but not fish – are associated with an increased risk of cardiovascular disease with between three and seven percent.
In addition, the corresponding amount of red or processed meat – but not poultry or fish – is associated with a risk of premature death, for whatever reason, by three percent.
More vegetables good for health
The researchers, who present their results in Jama Internal Medicine, note that despite the relatively small increases in risk, they are worth taking seriously. The connections that the research shows are “strong”, they say.
“It’s a small difference, but it might be worth trying to reduce the intake of red meat and processed meat, such as ham and sausage,” one study author, Norrina Allen at Northwestern University, told the magazine.
Instead, researchers – like the National Food Agency – advocate a diet more based on plant proteins, such as nuts, beans, and vegetables, as well as fish and seafood.