March 24, 2012 |
Dr. Walter Willett is the chair of nutrition at the Harvard School of Public Health. He's also a cow's best friend. Earlier this month, Willett and colleagues, who have studied the link between diet and health for decades, published a study that followed more than 100,000 people over more than 20 years - and found that the amount of red meat they ate was linked to a rise in risk of premature death. The notion that red meat might not be so great for you isn't exactly new, but carnivores cried foul.
March 14, 2012 |
On Monday, researchers at the Harvard School of Public Health released study results showing that red meat consumption was associated with a higher risk of early death. The more red meat -- beef, pork or lamb, for the purposes of the research -- study participants reported they ate, the more likely they were to die during the period of time that data collection took place (more than 20 years). So what is it in red meat that might make it unhealthy? No one is sure, exactly, but the authors of the Harvard study mention a few possible culprits in their paper in the Archives of Internal Medicine . First, eating red meat has been linked to the incidence of heart disease. The saturated fat and cholesterol in beef, pork and lamb are believed to play a role in the risk of coronary heart disease . The type of iron found in red meat, known as heme iron, has also been linked to heart attacks and fatal heart disease. Sodium in processed meats may increase blood pressure, which is a risk factor for heart disease. Other chemicals that are used in processed meats may play a role in heart disease as well, by damaging blood vessels.
October 8, 2012 |
For any gourmand who has ever wondered why certain wines pair so well with a hearty steak, or how a palate-cleansing sorbet works its magic between courses, science has an answer now. Oral astringents -- substances that elicit a "rough" or "dry" taste, such as high-tannin wines -- occupy the exact opposite end of a taste spectrum relative to substances with fatty, or "slippery" qualities, such as steak, according to a study published Monday in...
March 7, 2013 |
The American Meat Institute has weighed in on a study published this week about eating red meat, and it objects to the study's methods and conclusions. Researchers using data from the European Prospective Investigation into Cancer of 449,000 people said that 3.3% of premature deaths could be prevented if the consumption of processed red meat -- sausages and bacon, for instance -- was below 20 grams per day. But Betsy Booren, chief scientist at the American Meat Institute Foundation, issued a statement saying the study is “trying to identify a cause and effect relationship using a research approach that won't permit such conclusions to be made.” She criticized as unreliable data that come from participants trying to remember what they ate in the past.
March 13, 2012 |
On Monday, researchers at the Harvard School of Public Health released a study that linked red meat consumption with increased risk of early death. Probably not surprisingly, the report , which was published in the Archives of Internal Medicine along with the editorial “ Holy Cow! What's Good For You Is Good For Our Planet ” from Dr. Dean Ornish (the man who helped convince Bill Clinton to go vegan ), attracted a lot of interest. The American Meat Institute was among the first to dispute the findings. In a statement issued Monday, the industry group criticized the Harvard study for “relying on notoriously unreliable self-reporting about what was eaten and obtuse methods to apply statistical analysis to the data.” During an interview last week with The Times, Kaiser Permanente cancer researcher Lawrence H. Kushi - who was not involved with the Harvard study but said the work produced “important results" - acknowledged that epidemiological studies of survey data aren't as rigorous as a blinded, randomized trial.
April 8, 2013 |
The long-established link between red meat consumption and heart disease may have less to do with the fat in the meat than many have assumed, researchers said Sunday. Writing in the journal Nature Medicine , a team led by Dr. Stanley Hazen of the Cleveland Clinic in Cleveland pointed instead to the nutrient L- carnitine -- a substance involved in the digestion of fat and also a popular dietary supplement -- as a key artery-hardening culprit. ...