In a new podcast we will start this week we will discuss the topic of red meat and the recent controversies. Below is a summary of some of the findings but we need to discuss a lot of the behind the scenes information the public is not aware of currently. Are the researchers potentially biased? Are there any conflicts of interest? Did a lot of institutions and thought leaders ask them to not publish this article? Answers will be upcoming in the podcast.

Is Everything We Know About Meat Consumption Wrong?

Stunning new recommendation says to keep eating it

Johnston’s group assessed five systematic reviews, all simultaneously published in Annals of Internal Medicine — three of which also were meta-analyses. These three meta-analyses, which included cohort studies with at least 1,000 participants, looked at a few outcomes associated with red and/or processed meat consumption: risk of cancer, cardiometabolic, and all-cause mortality and incidence. As for the three meta-analyses included, Johnston’s group noted that a reduction in unprocessed red meat consumption pointed to a significant, but “very small reduction” in cardiovascular mortality (risk difference of 4 fewer per 1,000 persons over 10.8 years), type 2 diabetes (6 fewer per 1,000 person over 10.8 years), and cancer mortality (7 fewer per 1,000 persons over lifetime), based on low- to very-low quality evidence.

Reduction of red and processed meat intake and cancer mortality and incidence: A systematic review and meta-analysis of cohort studies

Researchers performed a systematic review and meta-analysis to investigate the possible causal link between consumption of red and processed meats and cancer mortality and incidence. Of the 118 articles consisting of 56 cohorts and more than 6 million participants identified, 73 were deemed eligible for dose-response meta-analyses, 30 addressed cancer mortality, and 80 reported cancer incidence. All eligible cohort studies included > 1,000 adults and reported on the link between intake of unprocessed red and processed red meats and cancer mortality and incidence. According to the low-certainty evidence unveiled, a consumption reduction of 3 servings of unprocessed meat weekly was linked to a very small reduction in overall cancer mortality over a lifetime. Upon analysis of evidence of low to very low certainty, each intake reduction of 3 servings of processed meat weekly was linked to very small reductions in overall cancer mortality over a lifetime; prostate cancer mortality; and incidence of esophageal, colorectal, and breast cancer.