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Food

Meat

NEWS:

Don't overdo the red meat “People who eat two or more servings of red meat a day are much more likely to develop conditions leading to heart disease and diabetes, U.S. researchers reported on Tuesday. Eating two or more servings of meat a day increases the risk of suffering from a cluster of risk factors known as metabolic syndrome by 25 per cent compared to those who had only two servings of meat a week, the researchers reported in the journal Circulation.“

How Eating Red Meat Can Spur Cancer Progression: New Mechanism Identified

Marinate Meat for Healthy Grilling?

Sure you want to eat that burger?

Tainted meats point to superbug C. diff in food “Songer detected C. diff in every type of meat he tested, including uncooked ground beef, pork and turkey; pork sausage and chorizo; and ready-to-eat products including beef summer sausage and pork braunschweiger, a spreadable liver sausage luncheon meat. He collected 88 samples of retail packaged meats bought from large chain stores near Tucson on three occasions during a two-month period in 2006. Earlier analysis indicated that about 30 percent of samples showed C. diff, but that percentage increased under closer review, Songer said. Thirty-seven of the samples, or nearly 42 percent, showed evidence of C. diff, including about 40 percent of the cooked products and nearly 48 percent of the ready-to-eat products.”

The E. coli Risks of a Red Meat Diet

ARTICLES:

JOURNAL ARTICLES:

A prospective study of red and processed meat intake in relation to cancer risk. (PLoS Med. 2007) “Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver.”

Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women (Am J Clin Nutr 2008) “Conclusion:Frequent cured meat consumption was associated with an increased risk of newly diagnosed COPD among women who smoke.”

Epidemiology of Trichinellosis in Germany, 1996-2006. (Vector Borne Zoonotic Dis. 2008)

Massive Beef Recall - Are You at Risk? “On Feb. 17, 2008, the U.S. Department of Agriculture (USDA) announced the largest beef recall in its history, calling for 143 million pounds of raw frozen beef that originated in a Chino, California, slaughterhouse to be destroyed. A video from the U.S. Humane Society revealed that inhumane tactics were used to stimulate cattle that were too weak to walk prior to slaughter, and the health concerns arose because meat from these cattle entered the food chain. The recall affected beef slaughtered at the facility, Hallmark/Westland Meat Packing Co., from Feb. 1, 2006, until company operations were suspended by the USDA on Feb. 4, 2008. Cattle too weak to walk are referred to as "downer" cattle, and these cows should not be slaughtered for meat consumption due to possible health risks, according to USDA Food Safety and Inspection Service (FSIS) regulations, unless a veterinarian has certified that their inability to walk occurred as a result of an injury (such as a broken leg) that would not affect their meat. In the Hallmark/Westland recall, USDA authorities reported that they had evidence that downer cattle were slaughtered and their meat processed for consumption.“

Meat and meat mutagens and risk of prostate cancer in the agricultural health study. (Cancer Epidemiol Biomarkers Prev. 2008) “In conclusion, well and very well done meat was associated with an increased risk for prostate cancer in this cohort.”

Meat consumption and cancer risk. (PLoS Med. 2007) “In summary, red and processed meat intake appears to be positively associated with risk of cancer of the colon and rectum, esophagus, liver, lung, and pancreas in a new, large US cohort study of 500,000 men and women. However, this study provided little support for an association with other cancer sites. Current dietary guidelines recommend selecting meats that are lean, low-fat, or fat-free [66], thus promoting limited consumption of red and processed meats. Overall, the strongest risk factors for cancer in the US are smoking and obesity [67].”

Meat intake and bladder cancer in a prospective study: a role for heterocyclic aromatic amines? (Cancer Causes Control. 2008)

Meat intake and the risk of hypertension in middle-aged and older women. (J Hypertens. 2008) “CONCLUSIONS: Red meat intake was positively associated, whereas poultry intake was unassociated, with the risk of hypertension in middle-aged and older women.”

Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence. (Nutr Cancer. 2008)

Red Meat Consumption during Adolescence among Premenopausal Women and Risk of Breast Cancer. (Cancer Epidemiol Biomarkers Prev. 2008) “CONCLUSION: Higher red meat intake in adolescence may increase the risk of premenopausal breast cancer.”

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