Pink slime in ground beef news goes viral in lunch blogs: Scientists find red meat raises your risk of mortality
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Pink slime in ground beef news goes viral in lunch blogs: Scientists find red meat raises your risk of mortality

Davis : CA : USA | Mar 15, 2012 at 8:02 PM PDT
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The redder the meat, the higher the heat for the quicker defeat. The pinker the slime, the more you'll lose time. Last time our mostly vegan family ate red meat was in 1981. This month, the Los Angeles Times reported “All red meat is bad for you, new study says.”

The Los Angeles Times article also noted: "Adding just one 3-ounce serving of unprocessed red meat — picture a piece of steak no bigger than a deck of cards — to one’s daily diet was associated with a 13% greater chance of dying during the course of the study.

Check out the Fed Up With Lunch Blog which comments on public school lunch foods. If you add one extra daily serving of processed meat such as ham, smoked turkey, hot dogs, or bacon, the act of doing so is linked to a 20% higher risk of death, according to the study.

It's not that steak is better than hot dogs or ham. An Pan, a postdoctoral fellow at the Harvard School of Public Health in Boston and lead author of the Monday in the Archives of Internal Medicine reported that “Any red meat you eat contributes to the risk.”

Locally in the Sacramento and Davis regional area, the University of California, Davis has reported in studies that men who eat lot of red meat or high-fat dairy products appear to have a slightly higher chance of getting prostate cancer. That would implicate cheese and red meat combinations such as cheeseburgers. Check out the UC Davis article, Prostate Cancer, Cancer Types - UC Davis Cancer Center.

People have known that restaurant and fast-food red meat has other additives in it. And now there's a newer study linking red meat to increased risk of mortality. Check out the March 12, 2012 ABC news article, "Red Meat Tied to Increased Mortality Risk."

Yet in Sacramento more young people are insisting that food markets order organic, local meat. The red meat in demand by many locals is organic, local grass-fed red meat. See, Sustainability - Local Roots Food Tours. Some are looking at the concept of “food democracy,” and what the small farmer coalition, Via Campesina, calls “food sovereignty” at a national level.

That means safe, nutritious, healthier food obtained at a local level. The issue now is balance instead of excess whether it's in red meat, chicken, fish, or anything else. See sites such as, WHFoods: Turkey - The World's Healthiest Foods and Game from Farm to Table | USDA Food Safety and Inspection Service.

On the other hand the newest study on the mortality risk associated with habitual consumption of red meat didn't separate processed red luncheon meats such as deli items, hot dogs, or even ground meat such as burgers. Also, the study's abstract doesn't mention sliced marinated raw meat such as steaks and liver or organ meats.

Also this new study didn't mention rare or raw red meat as some people actually eat thin slices of raw liver or raw ground meat mixed with various marinades. The study focused on habitual daily red meat consumption, assuming the meat was cooked or grilled.

Also see the March 12, 2012 news release based on a study recently published in the Archives of Internal Medicine, "More red meat consumption appears to be associated with increased risk of death." Or check out JAMA, the Journal of the American Medical Association. Locally, UC Davis and UC San Francisco study the effects of red meat on the human body.

What is Good for Patients is Good for the Planet: Check out the commentary

In fact, in an invited commentary, Dean Ornish, M.D., of the University of California, San Francisco, writes: "In addition to their health benefits, the food choices we make each day affect other important areas as well. What is personally sustainable is globally sustainable. What is good for you is good for our planet." It's not a good idea to form a habit of eating red meat daily. Are you still dying for that burger? Nearly three-quarters of the study participants reported eating one or more daily servings of red meat.

Eating a single serving of red meat per day may raise the risk of early death, a new study found, according to the ABC news article, "Red Meat Tied to Increased Mortality Risk." The study, which followed more than 120,000 American men and women, linked daily consumption of unprocessed red meat with a 13 percent increase in mortality risk.

"More than 75 percent of the $2.6 trillion in annual U.S. health care costs are from chronic disease. Eating less red meat is likely to reduce morbidity from these illnesses, thereby reducing health care costs," Dr. Ornish comments. Now a new study shows that eating more red meat appears to be associated with an increased risk of all-cause mortality and death from cardiovascular disease and cancer.

On the other hand, substituting other foods including fish and poultry for red meat is associated with a lower mortality risk, according to a study published online first by Archives of Internal Medicine, one of the JAMA/Archives journals.

Meat is a major source of protein and fat in many diets and previous studies suggest that eating meat is associated with increased risk for diabetes, cardiovascular disease (CVD) and certain cancers, the authors write in their study background. An Pan, Ph.D., of the Harvard School of Public Health, Boston, and colleagues analyzed data from two prospective cohort studies with repeated measures of diet and up to 28 years of follow-up.

Data from 37,698 men and 83,644 women were used. Researchers documented 23,926 deaths, including 5,910 from CVD and 9,464 from cancer. "We found that a higher intake of red meat was associated with a significantly elevated risk of total, CVD and cancer mortality, and this association was observed for unprocessed and processed red meat, with a relatively greater risk for processed red meat," the authors comment, according to the news release. "Substitution of fish, poultry, nuts, legumes, low-fat dairy products and whole grains for red meat was associated with a significantly lower risk of mortality."



The elevated risk of total mortality in the pooled analysis for a one-serving-per-day increase was 12 percent for total red meat, 13 percent for unprocessed red meat and 20 percent for processed red meat, the results indicate. In their substitution analyses, the authors estimated that replacing one serving of total red meat with one serving of fish, poultry, nuts, legumes, low-fat dairy products or whole grains daily was associated with a lower risk of total mortality: 7 percent for fish, 14 percent for poultry, 19 percent for nuts, 10 percent for legumes, 10 percent for low-fat dairy products and 14 percent for whole grains.



"We estimated that 9.3 percent in men and 7.6 percent in women of total deaths during follow-up could be prevented if all the participants consumed fewer than 0.5 servings per day of total red meat in these cohorts," they comment in the news release. Check out the Archives of Internal Medicine for the study or its abstract, published online March 12, 2012. doi:10.1001/archinternmend.2011.2287; doi:10.1001/archinternmed.2012.174.

Who funded the study? This study was supported by grants from the National Institutes of Health and a career development award from the National Heart, Lung and Blood Institute. Please see the article for additional information, including other authors, author contributions and affiliations, financial disclosures, funding and support or related information.

Red Meat Also Linked to Severe Prostate Cancer in UC San Francisco Study

A 2011 study at UC San Francisco links ground meat and processed meats to severe prostate cancer, especially when the meat was very well done, barbequed, or grilled. Are you a meat and 'taters family?

Check out the November 23, 2011 Public Library of Science article, "Incidences and severity of prostate cancer correlated with meat consumption." Does the consumption of well-done red meat burgers, deli meat cold cuts, and well-done barbeque raise the risk or is it linked directly to severe prostate cancer new study asks?

And is the same link applied to raw meat eaters, such as people who eat steak tatar or thinly-sliced raw liver? (There's also the bacteria issue in raw meat). Also see the articles, Well-Done Grilled or Barbequed Red Meat Linked to Prostate Cancer, Well-Done Red Meat May Increase Risk For Aggressive Prostate Cancer, and Well-done red meat linked to aggressive prostate cancer - CNN.com.

Also see, Alltop - Top Nutrition News, "Well-Done Red Meat May Increase Risk For Aggressive Prostate Cancer." Also see the Mayo Clinic article, Prostate cancer prevention: Ways to reduce your risk - MayoClinic.com, which names red meat and high-fat dairy products as culprits.

Red meat has been studied in relation to research by cardiologists and other doctors as an artery-clogging villain, while other doctors want people to get their acetyl-l-carnitine from some source, even if it's supplements. Now urologists and other scientists and physicians who study prostate cancer, at the University of San Francisco have found that men have a higher risk of developing aggressive prostate cancer if they consume a lot of ground beef and other red meat -- especially if the meat is grilled or well-done.

Interestingly, various types of red meat and women's breast cancer also has been studied. What about the 2011 study at USF? According to this latest news release, "Incidences and severity of prostate cancer correlated with meat consumption," on the University of San Francisco study, the increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published Nov. 23 in the online journal PLoS ONE.

The research team, led by John Witte of University of California, San Francisco, also found that the correlation was primarily driven by red meat that was grilled or barbequed, especially when well done. Scientists suggest that this result, which was determined based on the meat consumption habits of about 1,000 male participants, is due to increased levels of carcinogens in meat prepared these ways.

The report furthers previous findings of the correlation between meat consumption and prostate cancer, and may help determine particular compounds that could be targeted for prostate cancer prevention. The study at USF didn't mention high-fat dairy, but the older study at UC Davis included high-fat dairy products.

For the studies that mentioned also high-fat dairy products, see the articles, "Prostate Cancer Risk Factors - Prostate Cancer Health Information," and Prostate Cancer Nutrition: Link Between the Condition and Diet. Perhaps it's time to eat more vegetables and some fruit whether or not you eat fish or other protein sources with your plant foods.

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Lunch blogs online are popular with families.
Neurotechnology with Culinary Memoirs, a collection of essays and articles by Anne Hart, 2009.
AnneHart is based in Sacramento, California, United States of America, and is an Anchor for Allvoices.
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