This was a note I just got this AM from Cornell Beef Specialist:
Folks,
No doubt you have seen/heard the results of the study referred to in this release. What follows is the National Cattlemen's Beef Association response and suggestions.
Use as best you see fit.
Mike
New study connects meat intake and mortality
March 23, 2009
A study published today in the Archives of Internal Medicine associates red and processed meat intakes with modest increases in total mortality, cancer mortality and cardiovascular disease mortality. Researchers from the National Institutes of Health's (NIH) National Cancer Institute followed a half a million people aged 50 to 71 years old for 10 years and investigated more than 70,000 mortalities.
The Associated Press, WebMD and the News & Observer (North Carolina) contacted us about the study, and we submitted a statement from beef industry spokesperson and NCBA Executive Director of Human Nutrition Research Shalene McNeill, Ph.D. We anticipate this study will receive widespread media coverage.
In addition to the study itself, the Archives also published an accompanying editorial from Barry Popkins, Ph.D., with the University of North Carolina-Chapel Hill. He calls today's publication timely because "There is a global tsunami brewing, namely, we are seeing the confluence of growing constraints on water, energy and food supplies combined with the rapid shift toward greater consumption of all animal source foods." Popkins' solution is to recommend a "major reduction in total meat intake."
Several third-party scientists reviewed this study and found, as with past studies, the reported change in relative risk is a comparison between the extremes – those consuming the most and the least amounts of red meat. Overall, the study does not address the effect of eating meat (of various types) when consumed at recommended intake levels, in a balanced diet with appropriate levels of fruits, vegetables, fiber, etc. combined with maintenance of ideal body weight and adequate exercise.
The Center for Consumer Freedom (CCF) issued a press release quoting CCF Director of Research David Martosko as saying, "It's ridiculous to try to separate our diets from our lifestyles. Nobody eats in a vacuum, and countless variables go into figuring out when we die. This study's data connect mortality with smoking, a lack of exercise, taking daily vitamins, and even marriage. It's silly to suggest that any single factor is the biggest one."
The brief talking points that follow provide a basic response platform; however, please direct media inquiries to NCBA so we can help connect reporters with our nutrition experts (contact Daren Williams at 303/850-3346 or
[email protected]). We are monitoring for broadcast and additional print coverage of the news.
Funded by The Beef Checkoff
Meat Intake and Mortality Study Talking Points
3/23/09
As is often the case with epidemiological research on this subject, it is hard to draw substantial conclusions about any one food.
Epidemiologic research provides information about the distribution and determinants of disease for further study, but it does not establish cause and effect.
· This latest research is complicated by the fact that study participants exhibited unhealthy behaviors such as smoking, lack of physical activity and maintaining a higher body mass index, which are known risk factors for chronic disease.
What can be concluded from this study is that a balanced diet and overall healthy lifestyle can make a difference in helping prevent chronic disease.
· The science is clear about the important steps we all can take to help decrease risk: Avoid smoking, use alcohol responsibly, eat a balanced diet, be physically active, maintain a healthy weight and eat a nutrient-rich, balanced diet of fruits, vegetables, whole grains, low- and nonfat dairy and lean meats.
U.S. Dietary Guidelines recommend the average adult eat 5.5 ounces from the meat group each day, and nothing about this latest research suggest any changes in that advice.
