The studies didn’t actually say that red meat was good for you — they just argued that the evidence they were bad for you was weak.
Nutritionists across the country are hitting back hard after a new collection of studies alleged that red meat and processed meats — including steak, ribs, bacon and salami — are fine for your health after all.
It concluded: “Low- to very-low-certainty evidence suggests that diets restricted in red meat may have little or no effect on major cardiometabolic outcomes and cancer mortality and incidence.” Willett is professor of nutrition and epidemiology at Harvard’s T.H. Chan School of Public Health. He’s chaired Harvard’s department of nutrition for more than two decades and has published 1,700 academic articles in the field.
The Physicians Committee for Responsible Medicine, a nonprofit medical advocacy group, on Tuesday filed a petition with the Federal Trade Commission to rebut many of the claims made in the study. Neal Barnard, the PRCM president, slammed the study’s authors for “misrepresentations,” “an inaccurate statement of the findings,” and “a major disservice to public health.” ‘It’s a form of patriarchy if we just tell people they should eliminate or reduce their meat consumption.
In response to that landmark decision, the North American Meat Institute, a trade group for the industry, said that vote classifying red and processed meat as cancer hazards “defies both common sense and numerous studies showing no correlation between meat and cancer and many more studies showing the many health benefits of balanced diets that include meat.”
All such studies naturally have theoretical flaws, says Jane Uzcategui, professor of nutrition and food studies at Syracuse Universities. But the observational studies about the risks of red meat are so many, and so big, that we should give them a lot of weight, she adds.
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