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... ” the report updated coma’s 1998 finding that high levels of red meat consumption were linked to colorectal cancer and also investigated the effects of reduced iron-rich red meat consumption ... , fruit juice, meat) or not consuming iron rich foods with those that inhibit iron absorption (e

... the british meat industry seems completely unconcerned about the new government advice to limit red meat consumption to 70g a day, believing it will have no impact on the livelihoods of meat farmers and processors ... the government advice was issued by the department of health last friday, following the publication of a report by the scientific advisory committee on nutrition (sacn) on the links between red and processed meat and bowel cancer ... the report concluded that red and processed meat probably increases the risk of bowel cancer and people who eat around 90g or more should consider cutting down to 70g to reduce their risk ... one might expect that there would be some backlash from the meat industry about the potential damage to meat sales, but according to the department of health this hasn’t happened ... “we don’t think there’s any panic in the industry; we haven’t had a backlash from meat producers, but then there were no big surprises in the report, and we’re not expecting a sudden drop in red meat sales

... in the first new guidelines since 1998, britain advised people to help prevent cancer by cutting down on steaks, hamburgers, sausages and other red meat ... government experts say people should eat no more than 500 grams (1 pound) of red meat a week, or 70 grams (2 ... scientists think people who eat a lot of meat like lamb, roast beef and ham have a higher risk of bowel cancer ... 6 ounces) of red meat a day bumped up their bowel cancer risk by one third compared to people who ate the least meat ... in britain, more than 40 percent of men eat nearly as much meat as is contained in a quarter pound hamburger every day ... yong said there was too little data to know what might be a safe level of red meat consumption, but recommended people consider trimming their carnivorous habits ... " dame sally davies, interim chief medical officer, said red meat was part of a healthy diet but advised people who eat a lot of it to cut down ... high levels of meat consumption have also been linked to cancers of the breast, bladder, stomach and the pancreas ... experts suspect that haem, the pigment which gives red meat its color, damages cells in the digestive system, which may lead to cancer ... cooking meat at high temperatures, like on a barbecue, may also produce cancer-causing chemicals ... in 2007, the agency advised against eating too much processed meat like sausages or bacon and said children should never eat such products ... it estimated that cutting down on red meat could save 3,800 britons from dying of bowel cancer every year ... some experts said trimming too much red meat from your diet could inadvertently make people pile on the pounds

... consumption of high levels of processed red meat is associated with higher risks of developing metabolic syndrome, according to new research ... the study, published in the journal nutrition, metabolism and cardiovascular diseases, suggests that higher consumption of red meats, especially processed red meat, could double the risk of developing metabolic syndrome (mets) ... the authors stated that the new research is “the first that prospectively demonstrates a higher incidence of mets in those subjects consuming higher amounts of red meat” “this is relevant because this condition has been considered an independent risk factor for cardiovascular disease,” added the researchers, led by dr ... several previous research studies have associated red meat, processed red meat with an increased risk of type 2 diabetes, hypertension and central obesity, all of which are the features of mets ... the authors noted that the potential link between processed red meat consumption and mets has never been prospectively investigated ... the new study aimed to assess the relationship between red meat consumption and the prevalence or incidence of the metabolic syndrome and its components

... headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes ... but what does the science say about meat and health? in the second part of our focus on meat substitutes, foodnavigator looks at the risks and benefits of excessive meat consumption ... in recent years, high profile studies have linked meat consumption, be it red or processed meats, to increased risks of various diseases, including cancer, diabetes, and heart disease ... meat the most attention – and headlines – has focussed on the link between meat intake and cancer ... the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks ... the wcr report echoes studies from the us national cancer institute (nci), which found that high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent ... the nci scientists have also reported findings from a study with half a million people, noting that that increased consumption of red and processed meat may have a modestly increased risk of death from cancer or heart disease (archives of internal medicine, vol 169, pp ... popkin added that the results “reiterate the concerns echoed in other major reviews and studies on the adverse effects of excessive meat intake” ... hearts and eyes only yesterday we reported on new data from boston-based scientists that linked red meat to an increased risk of heart failure ... 5 servings of red meat per week was associated with a 24 per cent increase in heart failure risk, compared with only 1 ... the study was claimed to be the first to evaluate the relationship between red meat consumption and heart failure risk in a large cohort ... a significant body of science also supports a potential link between meat consumption and the risk of type-2 diabetes

... eating too much red meat may increase the risk of heart failure by 24 per cent, according to a data from american male physicians ... 5 servings of red meat per week was associated with a significant increase in heart failure risk, compared with only 1 ... “to the best of our knowledge, this is the first study to evaluate the relationship between red meat consumption and hf risk in a large cohort,” state the researchers in nutrition, metabolism and cardiovascular diseases ... bad press for meat products the study is yet more bad news to the meat industry, following previous reports that consumption of red meat may increase the risk of certain cancers ... such reports are negatively impacting on the industry, according to a recent survey commissioned by the world cancer research fund that found that over 10 per cent of people have tried to cut down on processed meat intake ... the survey was commissioned one year after the fund published a report that claimed that eating 150g of processed meat a day increased the risk of bowel cancer by 63 per cent

... a dutch cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet ... in recent months a number of reports have suggested that people in western countries need to reduce their consumption of red meat, partly for health reasons and partly because meat consumption contributes significantly to greenhouse gas emissions – up to 18 per cent, according to estimates ... the world cancer research fund and the american institute for cancer research recommend that individuals eat no more than 500g of red meat a week ... but many people eat meat every day, meaning their weekly consumption is way over this ... the latest advocate for cutting back on red meat is professor ole faergemann of arhus university hospital in denmark, who told attendees at the european cardiology society in barcelona, spain this week that professional organisations in cardiovascular medicine and research should pay more attention to the links between health and climate ... for example, recommendations could be given regarding the consumption of red meat such as those already made by oncology institutions ... calls to eat less meat prof faergemann is not the first to draw links between meat consumption for better health and climate change ... and a recent report from the world wildlife fund suggested that retailers could play more of a role in curbing red meat consumption, both in the interests of their customers’ health and the climate