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The real truth about meat:: Why we can all enjoy red meat as part of a balanced diet

Meat is once again under the microscope as part of a new BBC programme on ‘The Truth About Meat.’ This is a great opportunity to put the record straight on what World Health Organisation (WHO) actually said about meat and cancer in their 2015 report, and to look in detail at how much meat we eat in the UK compared with recommendations.

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Keep eating red meat the meat advisory panel refutes latest heart health research

In the context of a paper published in the journal Heart Failure evaluating the link between meat and heart failure (HF), Dr Carrie Ruxton comments: “This latest study is very poor science. The research in question was a prospective (epidemiological) study that evaluated the incidence of heart failure over a 12-year period. Meat intake was assessed by food frequency questionnaire (FFQ) in 1997. This methodology is EXTREMELY limited in assessing food intake and would have resulted in inaccuracies in assessment of meat intake.

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New study highlights crucial role of red meat in plugging the nutrition gap

Millions of people in the UK are putting their health at risk because of inadequate intakes of vital vitamins and minerals, a new study has revealed. But the research also highlights just how important the role of red meat is in the diet in helping to cover this nutrition gap.

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Meat and risk to health

Commenting on research findings released today by the Archives of Internal Medicine, relating to red meat consumption, Dr Carrie Ruxton from the Meat Advisory Panel (MAP) commented: "This US study looked at...

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Colorectal cancer: treatment and prevention

A new evidence-based article on treatment and prevention of colorectal cancer (CRC) has been published today in the latest issue of Dietetics Today for health professionals to consider the signs and risk factors of CRC.

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Expert comment on consumption of bacon and risk of pancreatic cancer

A Swedish review study, published in the British Journal of Cancer, has reported associations between high intakes of bacon and an increased risk of having pancreatic cancer[1].

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MAP comment on high consumption of red meat and stroke

The journal Stroke released new research today suggesting that high consumption of red meat is associated with a higher risk of stroke while poultry is associated with a reduced risk (12th January 2012) (1).

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Lifestyle changes can prevent four in 10 cases of cancer

Cancer Research UK released new research today suggesting how simple lifestyle changes can prevent four in 10 cases of cancer and includes red and processed meat in a list of cancer risk factors[i].

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Overcooked meat and prostate cancer

Research published today in PLoS ONE(1) suggests that prostate cancer may be associated with consumption of over-cooked red meat. The survey of 1000 US men found that barbequeing or burning meat was linked with an increased risk of developing prostate cancer.

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Meat Advisory Panel's comment on overcooked meat and cancer

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A recently-published Norwegian study has associated high doses of a chemical substance (HCA) found in burnt meat with a higher risk of colon cancer.

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