Growing Younger Everyday What Works For Me
Every few months we get a news report about how red meat causes cancer.
It doesn’t make any sense being that we thrived on it without disease for millions of years.
Here are some explanations as to why.
Epidemiological Studies
These studies trying to link red meat consumption to cancer rely on survey data usually going back 2 years, which is completely subjective and memory driven data.
These are human beings taking these surveys, so you know they will be fudged and how can you remember the little things you ate with meat months and even years ago?
They also don’t consider lifestyle factors that may contribute to cancer risk, such as smoking and physical inactivity.
Causality
While certain epidemiological studies may show an association between red meat consumption and cancer, they do not establish causality.
They create a hypothesis that needs further investigation.
Correlation does not end the study, there may be other factors at play that contribute to the observed associations.
Current studies from animal subjects are inconclusive and do not support a causal link between red meat consumption and cancer.
Processed Meats
Processed meats, like bacon, salami, and sausage, show a more consistent association with an increased risk of cancer compared to unprocessed red meat but they count processed meat as meat.
Processed meats have high levels of additives, preservatives, and other chemicals added to the final product.
Context Context Context
Context seems to always be lost in these studies as in the context that red meat was consumed.
Did they eat the meat with a coke, deep fried French fries, processed bread, seed oil mayonnaise, dessert, etc.
Other factors such as overall dietary patterns of the individual, cooking methods, and the quality of the meat can significantly influence its health effects.
Grass-fed and organic meats have different nutritional profiles compared to conventionally raised meats.
Individual Current Health
Individuals vary based on their current metabolic state, genetic factors, and gut microbiota composition all play a role in determining an individual’s response to red meat consumption.
Someone who already has heart disease will report different results.
Epidemiology is your first test, it is not your conclusion, and always know the context of the study.
As with any study, always find out who wrote it, who paid for it and then you will find the validity of the study.
Ask the question, why didn’t we have diseases we have today when we were eating more red meat?
