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What happened to trusting medical experts? Stuttering in children: How parents can help. Evoking calm: Practicing mindfulness in daily life helps. Finding balance: 3 simple exercises to steady your steps. February 1, A recent study suggested that eating red or processed meats won't necessarily harm your health. What is the truth? Print This Page Click to Print.
Staying Healthy. It also contains similar amounts of saturated fat and protein, and more sodium and carbohydrates. What about the environmental argument? We grow a lot of crops to feed animals, and we cut down a lot of forests to do that. But beef, far more than pork or chicken, contributes to environmental harm , in part because it requires much more land. The greenhouse gas production per serving of chicken or pork is about 20 percent that of a serving of beef.
Cows also put out an enormous amount of methane, causing almost 10 percent of anthropogenic greenhouse gas emissions and contributing to climate change. Ground beef is not the problem; steak is. If everyone gave up hamburgers tomorrow, the same number of cows would still be raised and need to be fed. No lab, and no company, is close to that.
The increasing use of alternative milks, like oats or soy, could help , but the dairy industry still dominates. Some companies are researching ways to replace the more complex cuts of meat that drive the market. The findings suggest that meat eaters might help improve their health by substituting other healthy protein sources for some of the red meat they eat. Past research has tied red meat to increased risks of diabetes, cardiovascular disease and certain cancers.
The studies have also pointed to an elevated risk of mortality from red meat intake. But most of these studies were done over limited periods of time, had design flaws, or were done in populations with diets other than that of the typical American.
A research team led by Dr. Frank Hu of the Harvard School of Public Health set out to learn more about the association between red meat intake and mortality. They studied over 37, men from the Health Professionals Follow-up Study beginning in and over 83, women from the Nurses' Health Study beginning in All the participants were free of cardiovascular disease and cancer at the start of the study.
The participants filled out food frequency questionnaires every 4 years.
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