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The role of red meat in a balanced diet
Wed, 19/10/2011 - 8:47amA new Continuing Professional Development (CPD) by Dr Carrie Ruxton has been published today in the Nursing Standard for health professionals to consider the role of red meat in a healthy, balanced diet and to discuss the evidence and associations with health outcomes.
Lean red meat is rich in essential nutrients, such as iron and zinc. Recent changes in farming practice have lowered the fat content of meat significantly. Observational studies have associated high meat consumption with negative health outcomes, but these studies have limitations. The only consistent data relate to colorectal cancer, although it is unclear whether the risk relates to all red meat or to processed or overcooked meats only.
The UK government has recently recommended that high consumers of red meat should reduce their intake to 500g per week, although average meat consumption is actually below this figure.
The article in Nursing Standard describes patterns of meat consumption, discusses associations with health and offers guidance on how patients can consume meat as part of a healthy, balanced diet.
To access the CPD please visit here nursingstandard.rcnpublishing.co.uk/learning-zone
For red meat factsheets providing up-to-date and evidence-based information on the relationship between red meat and health and nutrition please click here
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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 assoc...
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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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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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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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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
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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. However, it should be noted that the study was conducted in genetically-modified mice, so-called ‘human mice’ which ...
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- The role of red meat in a balanced diet
-
A new Continuing Professional Development (CPD) by Dr Carrie Ruxton has been published today in the Nursing Standard for health professionals to consider the role of red meat in a healthy, balanced diet and to discuss the evidence and associations with health outcomes.
...
read more19/10/2011 - 8:47am
- Red meat and type 2 diabetes
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Harvard School of Public Health released new research today suggesting that the consumption of processed red meat increases the risk of type II diabetes (10th August 2011)(1).
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Dr Gill Jenkins, a General Practitioner and member of the Meat Advisory Panel (MAP) comm...10/08/2011 - 5:22pm
- Mediterranean diet could add 15 years to your life
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The American Journal of Clinical Nutrition (AJCN) released new research today saying following a Mediterranean diet could add 15 years to your life (3rd August 2011)(1).
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Dr Carrie Ruxton, a dietitian and member of the Meat Advisory Panel (MAP) commented: “Th...03/08/2011 - 3:41pm
