Too Much Meat Linked to Disease

http://www.huffingtonpost.com/2011/07/18/cut-back-on-meat-new-repo_n_901554.html

A new report released Monday claims the science is clear: Eating too much meat is bad for your health. The report, which weaves together statistics from various earlier studies, allows that meat can be an important source of protein and vitamins when eaten in moderation. The report cites data from the United Nations Food and Agriculture Organization suggesting that Americans consume almost 60 percent more meat than their European counterparts, and four times more than in many developing countries. And much of that meat is either red or processed.

A 2009 report from the National Cancer Institute found that people who ate the most red meat -- which can have high levels of cholesterol-rising saturated fat -- were 27 percent more likely to die of heart disease. That same report also found serious meat eaters were 20 percent more likely to die of cancer than those who consumed the least amount of meat.

American Cancer Institute, cautioned that the link between high meat consumption and a broad range of cancers -- including prostate and pancreatic -- is possible, but not entirely clear. However, she said there is a consistent association between red and processed meats and a risk of colon cancer. Scientists have hypothesized that the nitrates in processed meats are a possible culprit, as are the chemicals formed when red meat is cooked at high temperatures.

"What people always ask next, is 'what is the magic number?' in terms of servings of meat to aim for," McCullough said. "Unfortunately, there is no real magic number. I generally say that if you currently eat red meat, you should cut back by half.

The American Institute for Cancer Research and the American Dietetic Association recommend limiting red meat consumption to 18 ounces per week -- a little more than a pound

If possible, reduce you meat intake or cut it out entirely.