![]() "There's a lot more agreement out there than people think," Gardner says. Nutrition scientists point to research, such as a study published in 2015, that finds that people who have a pattern of eating a diet that's lower in red and processed meats have a reduced risk of death from cardiovascular disease and some cancers. ![]() Others include Dariush Mozaffarian, the dean of the Friedman School of Nutrition at Tufts University, as well as Eric Rimm and Dr. ![]() Gardner and Hu are among a group of scientists who signed a letter to the journal's editor requesting the papers be held pending further review. clear evidence for harm associated with high red meat intake," says Frank Hu, the chair of the Department of Nutrition at the Harvard T.H. "I am outraged and bewildered," says nutrition scientist Christopher Gardner, a professor of medicine at Stanford University. Dietary Guidelines, all call for limiting red meats and processed meats. Recommendations from the American Heart Association and the American Cancer Society, as well as the U.S. Scores of nutrition experts say this conclusion contradicts a large body of evidence, from decades of observational studies, that has found that people who consume less red and processed meats, over time, have lower rates of heart disease and death from certain cancers, including colorectal cancer. The prominent medical journal has also published a new recommendation from a panel of scientists, many of whom are not nutrition experts: "The panel suggests adults continue current processed meat consumption," according to the guideline paper. A new set of analyses contradict the current dietary recommendations to limit red and processed meats.Ī new set of analyses published Monday in the Annals of Internal Medicine challenges the widespread recommendations to cut back on red and processed meats.
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