Red meat is the ‘most perfect food’ for humans, closely followed by milk, according to a leading nutrition expert.
Professor Robert Pickard, emeritus professor of neurobiology at Cardiff University, said the agricultural industry had been ‘the butt of an enormous journalistic effort to sell copy by producing totally indefensible headlines’ about red meat causing cancer.
Prof Pickard also hit out at the International Agency for Research on Cancer (IARC) report which claimed processed meats ‘definitely’ cause cancer and lean red meat ‘probably’ causes cancer.
Speaking at NFU Cymru’s annual conference in Llandrindod Wells last week (November 7), he said: “There is not a single proven case of eating red meat or processed meat actually causing a cancer.
“This [is not] objective scientific analysis. This has been put together by people who have their own agenda, which is nothing to do with the nutritional benefit of red meat and red meat products.
“Look at the listing into which they put processed meat. You have got arsenic, you have got diesel exhausts, you have even got plutonium. No serious scientist would do this.
“If you feed plutonium to laboratory mice, they will develop tumours, sometimes within days. After about three or four weeks, they will all be developing tumours.
“If you feed processed meat to the same laboratory mice, they will just get fat.”
Prof Pickard went on to say he has not had a single complaint from the authors of the report, despite publicly criticising it in the years since its publication.
“But I have had lots of letters from other people in the scientific community, and practising doctors, saying ‘thank you very much for putting the record straight’,” he added.
“Red meat is the most nutritious food you have available on your plate. It contains all the minerals, all the vitamins, all the protein amino acids which are required in the correct ratio and all the fats which are required in the correct ratio.
“It is the most perfect food for a human being, and coming close behind it is milk. Babies build their entire bodies getting nothing but milk for months and months.”
Source: Article by Abi Kay (https://www.fginsight.com/news/red-meat-most-perfect-food-for-humans-closely-followed-by-milk-97570)
There is little evidence of health consequences of red meat and people should continue their consumption, according to new research.
Experts at Dalhousie University and McMaster University, Canada, which highlighted the work of previous findings and its link to adverse risk to health, said the recommendations to cut red meat in the diet were weak and based on low-certainty evidence.
The panel said there was no ‘statistically significant or important association’ in the risk of heart disease, cancer or diabetes for those that consumed less red or processed meat.
As an example, the report showed that if 1,000 people cut out three portions of red or processed meat every week for a lifetime, there would be seven fewer deaths from cancer.
Its work chose to exclusively focus on health outcomes because environmental and animal welfare concerns were ‘very different issues that are challenging to integrate with health concerns’.
Researcher and associate professor Bradley Johnston told the national press: “Based on the research, we cannot say with any certainty that eating red or processed meat causes cancer, diabetes or heart disease.”
It said participants enjoyed eating meat, considered it an essential component of a healthy diet, and tended to be unwilling to change their meat consumption.
AHDB head of meat marketing Liam Byrne said it was heartening to see the ‘positive report’ welcomed by academics as being robust, as previous advice to cut out red meat was ‘based on assumptions’ rather than scientific research.
He said: “This is a shot in the arm for our producers, processors and butchers who have been besieged by negativity around red meat for so long, based on half-truths and ill-informed opinion.
“The study shows evidence suggesting red meat can have an adverse effect on health is weak, at best, and certainly not strong enough to confidently suggest lifestyle changes for those perceived to eat more than the recommended weekly amount of 500g.
“Sadly, we continue to see those with an alternative agenda crying foul and expressing public outrage at this report.”
The National Sheep Association (NSA) added it was ‘not surprised’ to see a new report showing there was no significant link between red meat and cancer.
NSA chief executive Phil Stocker said: “This report shows the correlation linking red meat consumption and cancer is limited and shows the evidence is inadequate to support calls for reduced consumption.”
Source: Article by Lauren Dean (https://www.fginsight.com/news/news/red-meat-has-no-link-to-cancer-and-reports-which-suggest-so-are-weak-94624)
Every cell in the body needs sugar to survive. But cancer cells seem to require more than healthy cells do. They also seem to break sugar down faster. Cancer’s mechanism of quickly and efficiently metabolizing sugar is known as the Warburg effect.
In fact, we’ve know about the Warburg since the 1920’s when Otto Warburg and colleagues observed tumors taking up enormous amounts of glucose compared to what was seen in the surrounding tissue. Additionally, glucose was fermented to produce lactate even in the presence of oxygen, thus the term aerobic glycolysis.
Scientists have long pondered whether this phenomenon is related to how aggressively tumors grow and how cancer cells ferment sugar rather than using the normal mechanisms that cells use to produce energy. It is this fermentation process that has now been positively linked to continually encouraging tumor growth.
According to one of the researchers, Prof. Johan Thevelein:
“Our research reveals how the hyperactive sugar consumption of cancerous cells leads to a vicious cycle of continued stimulation of cancer development and growth. Thus, it is able to explain the correlation between the strength of the Warburg effect and tumor aggressiveness.
This link between sugar and cancer has sweeping consequences. Our results provide a foundation for future research in this domain, which can now be performed with a much more precise and relevant focus.”
These findings are very exciting in terms of the future of cancer research. What does this mean for us now? It also suggests that diet can also play a strong role in slowing and stopping cancer and that we can take more control over our own cancer treatment and prevention.