Red meat is not associated with heart disease, cancer, or early death

Buying meat at a supermarket.

A new analysis of the PURE study published in the American Journal of Clinical Nutrition reports no association between gobbling red flesh and the risk of early death, coronary thrombosis, cancer, or stroke. Does this study completely clear red meat’s reputation?

The short answer? It does, and it doesn’t.

Here’s why studies and research doesn’t mean blood-red meat is “innocent”: This analysis is still a low-quality nutritional epidemiology study that can’t prove cause and effect. The study can’t “prove” red flesh doesn’t increase risk, but it can certainly intimate it.

Here’s why it might register red flesh is “innocent”: This study did not appear to have the usual” healthy used bias” among the different groups of meat-eaters and procured a beneficial decision to red flesh.

What do I symbolize by that? As we’ve written about before, in countless pertain observational studies about red meat, those who ate more blood-red meat were overall little healthy. They consumed more calories, inhaled more, booze more alcohol, and exercised less. Also, the government has different socioeconomic backgrounds; they were less educated, drew less money, and were more likely to be men.

Just as we can’t conclude that eating more meat induced them to inhale or be less educated, we too can’t conclude that eating more meat motived them to get congestive heart failure or diabetes.

But the PURE outcomes did not suffer from the same dramatic change in baseline characteristics between the meat-eating and non-meat-eating participants. Perhaps the multinational person in this study canceled out the intrinsic health consumer bias that occurs in Western societies.

Additionally, when a sizeable observational study fails to find a dangerous association between red meat and coronary thrombosis or cancer, it calls into question the other studies that discover a minimum high risks. How significant can the risk be if a large study, like the one from PURE, didn’t spot any risk?

The risk can’t be very significant — if it exists at all.

This study did find a small increased risk( safety ratio straddling between 1.3 to 1.8) of heart disease, cancer, and fatality for those who ate more than 150 grams per week of processed flesh.

Those who consume more handled flesh were more likely to be men and live in urban settings, but the baseline characteristics were otherwise similar.

As we wrote about before, the science supporting increased health probability from handled meat is chiefly from low-quality studies, and the risk appears to be small.

However, handled flesh does seem to have a stronger association than less treated red meat. But whether that is a significant risk remains to be definitively proven.

Along same strings, a new review of existing systematic evaluates, looking at overweight intake and health outcomes, was published in Annals of Nutrition and Metabolism. This study concluded 😛 TAGEND

“( Systematic evaluates) noticed principally no association of total fat, monounsaturated fatty acid( MUFA ), polyunsaturated fatty acid( PUFA ), and saturated fatty acid( SFA) with probability of chronic diseases.”

The study likewise reported:

” A higher intake of total trans-fatty acid( TFA ), but not ruminant TFA, was probably associated with an increased risk of mortality and cardiovascular disease based on existing( systematic discuss ).”

This represents industrially originated trans solids — such as margarine, or obesities is located within fried foods, and cooked goods — are worse for you. But natural trans fatties — from moo-cows or other animal informants — are not are connected with poor health outcomes.

The two published studies require more evidence that meat or overweight may not be the issue. Instead, industrial processing and taking the meat or overweight further away from its natural state may be what increases health risk.

If you are a meat lover, eat up! There is no high-level science to suggest you shouldn’t. Now are some of our favorite flesh recipes to get you started.

Thanks for reading, Bret Scher, MD FACC

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