Could cutting down on red meat help our health and the environment? Researchers from the University of Cambridge believe so, after concluding that reducing red meat consumption could decrease chronic disease cases up to 12 per cent and help reduce greenhouse gas emissions.
What Did the Study Find?
The researchers analysed participants' red meat intake, while studying green house gas emissions produced by 45 individual foods. They also looked at data from the UK's National Diet and Nutrition Survey of British Adults, taken between 2000 and 2001.
They study concluded that people who eat processed or red meat regularly tend to eat more food than those who don't. The results also showed that the global carbon footprint would be reduced by 28 million tonnes each year if meat eaters cut their consumption.
Meat eaters' health would also improve with a reduce risk of cancer, heart disease and diabetes. In fact, if a man who typically ate 91 grams of red meat each day reduced his consumption to 53 grams, he would experience a 12 per cent decrease in the risk of developing Type 2 diabetes or colorectal cancer.
What Do the Results Mean?
What's interesting is that, according to the researchers, meat consumption in the UK hasn't increased much since 2001. They stress the importance of introducing measures to ensure meat consumption doesn't increase in the future.
Other Studies on Red Meat Consumption
The University of Cambridge study isn't the only one to find a link between red meat consumption and adverse health effects.
A British Journal of Cancer paper found that adding 50 grams of processed meat to a person's daily diet could spell a 19 per cent increased risk of pancreatic cancer.
Making Sense of the Red Meat Debate
Naturally, there are supporters on both sides of the meat eating debate. While some health experts advocate eating red meat as part of a balanced diet, others point to recent research to support plant-based diets.
If you're thinking about reducing (or increasing) your meat intake, consider speaking with a dietitian, nutritionist or other health professional first.
Originally published on Feb 14, 2014
