the recommendations — which conflict with virtually every other in existence, including the latest iteration of canada’s food guide — are based on studies involving millions of people. the authors found lowering red or processed meat consumption had little, and often-trivial effects in reducing the absolute risk for cardiovascular disease, stroke, heart attack, cancer, diabetes or death from any cause.
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for years, health groups have been beating the drums that red and processed meat increase the risk of a premature death, dr. aaron carroll, author of the bad food bible, wrote in an accompanying editorial. in 2015, an august panel of experts, the world health organization’s international agency for research on cancer, declared bacon, sausages, biltong, beef jerky and other salted, cured, smoked or similarly prepared meats carcinogenic, and red meat “probably” carcinogenic, too. canada’s new food guide recommends canadians choose proteins that come from plants, and not animals, more often. american dietary guidelines recommend limiting red meat to approximately one weekly serving.
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