Of the 14 authors of the analyzes, eleven recommended to the public to maintain their consumption habits of these meats
An international investigation on the consumption of red and processed meats has determined that multiple studies, which for decades have pointed out the danger of these products for health, are not sufficiently founded.
The researchers, who published their finding in the Annals of Internal Medicine on Tuesday, concluded that the health benefits of reducing consumption of red and processed meats are few, if any, and not enough to tell people who stop ingesting them.
In fact, of the 14 authors of the analyzes, eleven recommended that the public maintain their consumption habits of these meats, while only three expressed a "slight suggestion" to reduce them.
Scientists thus question the guidelines of the World Health Organization, as well as the American Cancer Society and the American Heart Association, which for years have argued that red and processed foods increase the risk of cardiovascular diseases and some types of cancer.
"The certainty to demonstrate these risk reductions was low to very low," said the epidemiologist at the University of Dalhousie (Canada) Bradley Johnston, leader of the group of researchers baptized as NutriRECS.
Outrage among academics
The publication of this research unleashed the rapid indignation of academics and professionals who defend the validity of the established theses.
"This is a very irresponsible health recommendation, " said Dr. Frank Hu, who chairs the Department of Nutrition at Harvard University's TH Chan School of Health.
"It is," he added, "puzzling, given the clear evidence of harm associated with high consumption of red meat."
In fact, the researchers indicate in their conclusions that the benefits of reducing consumption are only perceived when taking large samples of the population, so recommending individuals to change their habits is not necessary.
"They are not saying that meat is less risky, what they are saying is that the risk that everyone agrees on is acceptable to people," Marji McCullough, scientific director of epidemiology at the American Society, told CNN. against Cancer.
Damages the credibility of nutrition science
In any case, several scientists at Harvard University said in a statement that the new study "damages the credibility of nutritional science and erodes public confidence in scientific research."
In fact, some of the critics had asked the Annals of Internal Medicine not to publish it.
The red and processed meats are so affected by the latest new studies that question put what appeared nutritional truths accepted, as has happened with salts, carbohydrates or fats.
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