A series of new research published in Annals of Internal Medicine has questioned the long-expressed advice that people should restrict their intake of red and processed meat.
After assaying a few previous studies, some researchers claimed there is not enough evidence to connect meat consumption with a risk of cancer or cardiovascular disease.
The recommendations those researchers now give comes in pungent contrast to the advice delivered by health factions such as the Canadian Cancer Society, and many more. Those groups recommend people to limit their consumption of red and processed meat to no more than three servings per week to reduce their risk of colorectal cancer.
Gordon Guyatt, a researcher at McMaster University and the chair of the study’s guideline panel claims that previous advice was made without taking into consideration something: even if you accept that meat consumption is linked to cancer risk, it is a rather small increased threat.
The Canadian Cancer Society, however, defended its recommendations in a statement to Global News. The group indicated the research they made, released in May, saying that the results of the extensive study they shared looked at 30 different types of cancer, because of more than 20 different changeable cancer risk factors.
The comprehensive Canadian study proved that if Canadians reduce their consumption of red or processed meat by half a servicing per week, they could avoid approximately 8,700 or 16,600 cases of cancer by 2042, respectively.
Registered dietitian Lalitha Taylor says that some people might be unsure of what information to trust. She explained that the new research, released on Monday, is a meta-analysis study, and people might get confused about the messaging about red meat and processed meat when they receive this assay.
However, it is already widely known that the risk of particular types of cancer, such as colorectal cancers increases when people consume red and processed meat, especially if it exceeds 18 ounces per week, Taylor said.