Three Questions About Red Meat
Majid Ali, M.D.
How Bad Is Read Meat Really? It Is Bad. Consider the Evidence Below.
“Dr. Ali, do you allow read meat for your patients? If you do, do you make any exceptions? What is your take on unprocessed versus processed red meat?”a reader asked me the three questions.
I thank the reader for her questions that interest many people.
Answers to Questions:
Q: “Dr. Ali, do you allow read meat for your patients?”
A: Who am allow or disallow any foods? I disclaim such divine powers.
Q: What is your take on unprocessed versus processed red meat?”
A: Both should be avoided, minimized as much as possible. Processed red meats carries a much higher risk of cancer and cardiovascular disease. The evidence of this is pretty strong.
A: “What is your take on unprocessed versus processed red meat?”
Q: Processed red meat is far worse.
Spiritual Search, Metabolic Missions
Next, to the question of making exceptions. Spiritual search has primacy over metabolic missions I do make uncommon exceptions. Here is an example: When one of my sisters spends a lot of time cooking a red meat dish on a special celebration, I do not say No. I consider this a higher level of respect for food. If if comes to me with my sister’s wishes, I see spiritual healing benefits in it that far outweight the possible metabolic disadvantages.
Abstract of An Important Study Report
Summary: In these two large prospective cohorts of U.S. men and women, we found that a higher intake of red meat was associated with a significantly elevated risk of total, CVD and cancer mortality, and this association was observed for both unprocessed and processed red meat, with a relatively greater risk for processed red meat. Substitution of fish, poultry, nuts, legumes, low-fat dairy products, and whole grains for red meat was associated with a significantly lower risk of mortality.
How Bad Is Read Meat Really?
It is “badder” than you might think. Below is text included in the summary of the article (full citation below)
We documented 23926 deaths (including 5910 CVD and 9464 cancer deaths) during 2.96 million person-years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio (HR) and 95% confidence interval of total mortality was 1.13 (1.07-1.20) for 1-serving per day increase of unprocessed red meat, 1.20 (1.15-1.24) for processed red meat. The corresponding HRs were 1.18 (1.13-1.23) and 1.21 (1.13-1.31) for CVD mortality, 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality.
Pan A, Sun Q, Bernsetin AM et al. Red Meat Consumption and Mortality: Results from Two Prospective Cohort Studies. Arch Inter Med. 2012;172:555-563.
CANCER RISK OF RED MEAT
THREE QUESTIONS ABOUT RED MEAT
Yes, I hold spiritual healing far above metabolic advantages.