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 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 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.
February 22, 1996 |
Since pork producers are successfully marketing their product as "the other white meat," duck producers might do well to launch a campaign for "the other red meat." The resemblance to flank steak, for example, isn't obvious when duck is served whole. But sliced duck breast, fanned out on a plate, is very appealingly meaty-looking. When duck is well browned outside and rare at the center, it is every bit as succulent as a beef steak. Better supermarkets carry or will order duck breast.
June 17, 2013 |
Nutritionists known for issuing warnings about the health risks of eating red meat reiterated their message this week, confirming a link between red meat consumption and Type 2 diabetes -- and showing, in a new follow-up study, that the association persists over time. The team, which included Harvard School of Public Health epidemiologist Dr. Walter Willett , reported that people who said they increased their intake of red meat -- beef, pork or lamb -- over a four-year period had a higher chance of developing Type 2 diabetes in the subsequent four-year period than people who said the amount of red meat they ate stayed stable or went down.
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.