Is Red Meat “The Enemy”? AICR’s Take

raw meat on wooden plateContext.

It’s what every examination of the science of diet and health requires. For too long, authorities have demonized specific foods in an attempt to explain poor health outcomes, or anointed the latest “superfood” a panacea against disease.

That’s more or less the gist of a new article in the New York Times, “Red Meat is Not The Enemy.” The author suggests that experts historically “cherry-pick” data from individual studies to single out one nutrient or food in an attempt to determine its role in human health.

The Totality of Evidence

We agree that this can be a problem, and a misleading one. And that’s precisely why, at the American Institute for Cancer Research, when we perform our ongoing analyses of the global evidence on the connections between cancer risk and lifestyle (read: diet, weight, physical activity), we do so using systematic literature reviews and meta-analyses. (We call it the Continuous Update Project, or CUP.) Continue reading

Speak Up Now: Voice Your Interests for the New Dietary Guidelines

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Me giving oral testimony. Click for full video.

Earlier this week, 70+ people – representing interests such as meat, dairy, public health, sugar, vegetarian, spices and sustainability – gathered at the National Institutes of Health to weigh in on what the 2015 Dietary Guidelines should say to Americans about a healthy diet.

I had the opportunity to represent AICR and speak up for guidance that will help Americans more easily make choices to lower their cancer risk. Everyone had 3 minutes to speak directly to experts from USDA and Health and Human Services who will be writing the 2015 dietary guidelines for Americans. You can watch the video here. The Dietary Guidelines (revised every 5 years) are key to how we move forward with dietary advice, and that also affects how food is produced and manufactured in the U.S. Continue reading

Study: Eating Vegetarian (+Fish) Lowers Colorectal Cancer Risk

A new study that adds to the evidence on diet and colorectal cancer suggests that vegetarians have a lower risk of this cancer than non-vegetarians, with fish-eaters — pescovegetarians — showing the lowest risk of the non-meat eating groups. Delicious portion of fresh salmon fillet with aromatic herbs,

The study was published yesterday in JAMA Internal Medicine and it will be a part of AICR/WCRF’s ongoing collection of the worldwide research. The latest AICR/WCRF report on colorectal cancer concluded that diets high in red meat increase the risk of colorectal cancer.

The study collected the eating and other lifestyle habits of almost 78,000 Seventh-Day Adventists, a group that traditionally advocates vegetarian and healthy eating. Researchers categorized the group into those who ate meat regularly and four vegetarian patterns: 1) ate fish regularly; 2) ate milk and eggs regularly 3) ate small amounts of meats and fish; and 4) ate no meats, dairy or any animal food (vegans).

Overall, vegetarians had lower BMI, ate less fat, red meat, and processed meat, and ate more fiber.

Slightly more than half the study population was categorized as vegetarians. Over 7 years, there were 490 cases of colorectal cancer. Continue reading