Meat intake not bad for health: review

Using a review of scientific research, a panel of experts has recommended most people could continue to consume red meat and processed meat at their existing average consumption levels.

In North America and Europe, this is estimated to be about three to four times a week.

Based on a report published in Annals of Internal Medicine, researchers from Dalhousie University and McMaster University in Canada, together with the Spanish (Iberoamerican) and Polish Cochrane Centers, performed four parallel systematic reviews that focused both on randomised controlled trials and observational studies addressing the possible impact of red meat and processed meat consumption on cardiometabolic and cancer outcomes.

A fifth systematic review addressed people's health-related values and preferences on meat consumption.

Based on those reviews, a 14-member panel from seven countries voted on recommendations for red and processed meat consumption.

Their conclusion that most adults should continue to eat their present levels of red and processed meat intake, is contrary to almost all other guidelines that exist.

Among 12 randomised trials enrolling about 54,000 individuals, the researchers did not find statistically significant or an important association between meat consumption and the risk of heart disease, diabetes, or cancer.

Among cohort studies following millions of participants, the researchers did find a very small reduction in risk among those who consumed three fewer servings of red or processed meat a week. But the association was very uncertain.

In addition to studying health effects, the authors also looked at people's attitudes and health-related values surrounding eating red and processed meat.

They found people ate meat because they liked it or perceived it as healthy and would be reluctant to change their habits.

The authors say they did not consider ethical or environmental reasons for abstaining from meat in their recommendations, however, these are valid and important concerns, though concerns that do not bear on individual health.

Foodwatch Nutrition Centre practising dietitian Catherine Saxelby said this had some concerning outcomes, since studies showed Australian men and boys ate too much meat and not enough vegetables.

"They also show that women and girls are already at the recommended low levels of around 90 grams uncooked meat a day but it's the men and boys who need to reduce - but not cut out completely," he said.

"I don't believe one needs to go vegan or cut out meat the way many people now do.

"One can still enjoy the benefits of vegetables without swearing off all meat. It's about reducing meat consumption, saying no to processed meats, and boosting consumption of vegetables."

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University of Adelaide Food Values Research Group leader Rachel Ankeny says relationships with food are more complicated than just nutrition or fuel.

"Our food habits are aligned with our values and understandings, and we make our choices for a variety of reasons," she said.

"Thus a key issue about any attempts to encourage changes in people's eating habits relates to the sociocultural meanings attached to meat.

"As our research has shown, in Australia many people associate meat with care or comfort, affluence, and even necessity as part of a good diet.

"Hence these recent and perhaps surprising findings are likely to be welcomed by many Australians who might find it difficult to change their consumption behaviours, particularly in relation to meat, even in the face of evidence about undesirable health effects."

Accredited practising dietitian Joanna McMillan said this report would likely be welcomed by meat eaters.

"The bottom line is that the evidence of health benefits in terms of reducing our risk of heart disease, diabetes or cancer from reducing meat consumption from three to four times a week is low to very low," she said.

"This is in line with the Lancet report published earlier in the year where other dietary factors were found to be far more significant in terms of impact on our health and mortality."

Dr McMillan said nutrition research showed overall patterns were important.

"Someone who consumes meat along with lots of vegetables, whole grains, legumes, nuts, seeds and fruits is entirely different from another who consumes lots of bacon, burgers and sausages with few plant foods and a high intake of refined grain foods such as burger buns and fried chips," she said.

"Finally, humans have consumed meat since paleolithic times in many parts of the world - but not all - and it is an important source of nutrients for us, especially iron.

"Australian meat is from mostly pasture fed animals and much of the land is more suitable to such farming rather than planting crops.

"Our meat is very different to feedlot-produced intensive farming that dominates the US market. This must also be considered."