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Bradley C. Johnston
Most people do not need to reduce the amount of red and processed meat that they eat, according to new guidelines published in the Annals of Internal Medicine. The recommendations run contrary to previous findings.
“Based on four systematic reviews assessing the potential harms associated with red and processed meat consumption, and one systematic review assessing people’s health-related values and preferences on meat consumption, we made a weak recommendation that most people need not reduce their red meat and processed meat,” Bradley C. Johnston, PhD, associate professor in the department of community health and epidemiology at Dalhousie University in Halifax, Nova Scotia, Canada, told Healio Primary Care.
Investigators followed the Nutritional Recommendations guideline development process — which engages rigorous methodology for systematic reviews and uses GRADE to rate certainty of evidence for every outcome — to create the new guidelines. They conducted a literature review of studies that specifically evaluated red and processed meat intake and those that examined dietary patterns with varied meat consumption. After reviewing the evidence, a panel with 14 members from seven countries voted to make the final recommendations.
Most people do not need to reduce the amount of red and processed meat that they eat, according to new guidelines published in the Annals of Internal Medicine. The recommendations run contrary to previous findings.
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Researchers found low- to very low-certainty evidence from 12 randomized control trials with 54,000 participants that a diet with minimal red and processed meat intake may have little or no effect on cardiometabolic health and cancer mortality or incidence.
An analysis of cohort studies also revealed low-certainty evidence that decreasing red meat consumption could result in slightly reduced risks for certain cardiovascular outcomes and lifetime cancer mortality, with no significant differences in the risk for other cancer outcomes or cardiovascular mortality.
For processed meat, cohort studies involving 3.5 million patients identified low- to very low-certainty evidence that eating less processed meat was tied to a very small reduced risk for certain cardiometabolic outcomes and lifetime cancer mortality, with no significant difference in CVD or other cancer outcomes.
Researchers noted that they made these recommendations in part because the slightly reduced health risks associated with decreased red and processed meat consumption would not be enough motivation for people to change their eating habits.
“There is only low certainty evidence of a very small reduction in cancer or other adverse health consequences from reducing meat consumption,” Johnston said.“For most people who enjoy eating meat, the uncertain health benefits of cutting down are unlikely to be worth it.” – by Erin Michael
Disclosures: Johnston reports no relevant financial disclosures. Please see guideline for all other authors’ relevant financial disclosures.