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So it seems that high BMI / adiposity is still the leading cause for those 25 adverse health outcomes and that high meat consumption is simply correlated with h

So it seems that high BMI / adiposity is still the leading cause for those 25 adverse health outcomes and that high meat consumption is simply correlated with high total energy consumption. It will be interesting to see if WHO revise its recommendations regarding meat consumption.

dawg- 6y ago
Interesting. Maybe the new rule should be "Eat red meat if you want, just don't let it make you fat".
- virtuallynathan 6y ago
  If you eat almost exclusively red meat, and not the things that commonly go with it, it’s quite hard to get fat. Meat is very very satiating.
  - nkozyra 6y ago
    Study: Exclusive Meat Consumption and Risk of Rickets and Scurvy in Low BMI Individuals
    - virtuallynathan 6y ago
      Eat some sardines and cod liver too for vitamin D. Scurvy doesn’t occur, fresh meat contains vitamin C, about 10-15mg per lb.
  - oblio 6y ago
    Yeah, but there's also gout.
    - virtuallynathan 6y ago
      Eating meat does not seem to cause gout, fructose and ethanol seem to be the big players.
- joncrane 6y ago
  Isn't it more "eat red meat if you want, just don't BE fat?" I mean a person can eat a hamburger a day and still be thin, in my experience it's the fries, coke, twinkies and pop tarts and stuff that make you fat.
vitus 6y ago
I doubt it. The WHO recommendations are based on extensive research linking red meat consumption to increased risk of colorectal cancer. This article explores the association of meat consumption with various non-cancer conditions. (background section describes that in more detail)
- hvidgaard 6y ago
  It's it the searing that contains the problematic components and not so much the red meat in and of itself?
  - vitus 6y ago
    If it were just the sear, you might expect the same sort of issue with fish consumption, but alas, that's not clearly the case. https://pubmed.ncbi.nlm.nih.gov/15342453/ https://pubmed.ncbi.nlm.nih.gov/15342453/ "Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk." (admittedly, that conclusion is a stronger statement than it should be. More precise: consumption of chicken and fish was not linked to increased risk, as they merely did not reject the null hypothesis.) Some potential culprits are listed here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ Loosely: curing, searing, heme iron (from blood; what gives red meat its color), fat content, and some other things that can't be summed up as nicely. It's plausible that all of them contribute to some degree, leading to a more potent effect than any of them in isolation.
  - scythe 6y ago
    It's at least partially the iron, particularly bioavailable iron. Cancer cells need lots of iron. It's also the very same nutrient that motivates you to eat red meat in the first place. Chicken and fish contain less heme iron and don't contribute to colorectal cancer. What I wonder is if adding heme iron to fake meat cf. Impossible Burger would reproduce the same effect.

dawg- 6y ago

Interesting. Maybe the new rule should be "Eat red meat if you want, just don't let it make you fat".

virtuallynathan 6y ago
If you eat almost exclusively red meat, and not the things that commonly go with it, it’s quite hard to get fat. Meat is very very satiating.
- nkozyra 6y ago
  Study: Exclusive Meat Consumption and Risk of Rickets and Scurvy in Low BMI Individuals
  - virtuallynathan 6y ago
    Eat some sardines and cod liver too for vitamin D. Scurvy doesn’t occur, fresh meat contains vitamin C, about 10-15mg per lb.
- oblio 6y ago
  Yeah, but there's also gout.
  - virtuallynathan 6y ago
    Eating meat does not seem to cause gout, fructose and ethanol seem to be the big players.
joncrane 6y ago
Isn't it more "eat red meat if you want, just don't BE fat?" I mean a person can eat a hamburger a day and still be thin, in my experience it's the fries, coke, twinkies and pop tarts and stuff that make you fat.

vitus 6y ago

I doubt it. The WHO recommendations are based on extensive research linking red meat consumption to increased risk of colorectal cancer. This article explores the association of meat consumption with various non-cancer conditions. (background section describes that in more detail)

hvidgaard 6y ago
It's it the searing that contains the problematic components and not so much the red meat in and of itself?
- vitus 6y ago
  If it were just the sear, you might expect the same sort of issue with fish consumption, but alas, that's not clearly the case. https://pubmed.ncbi.nlm.nih.gov/15342453/ https://pubmed.ncbi.nlm.nih.gov/15342453/ "Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk." (admittedly, that conclusion is a stronger statement than it should be. More precise: consumption of chicken and fish was not linked to increased risk, as they merely did not reject the null hypothesis.) Some potential culprits are listed here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ Loosely: curing, searing, heme iron (from blood; what gives red meat its color), fat content, and some other things that can't be summed up as nicely. It's plausible that all of them contribute to some degree, leading to a more potent effect than any of them in isolation.
- scythe 6y ago
  It's at least partially the iron, particularly bioavailable iron. Cancer cells need lots of iron. It's also the very same nutrient that motivates you to eat red meat in the first place. Chicken and fish contain less heme iron and don't contribute to colorectal cancer. What I wonder is if adding heme iron to fake meat cf. Impossible Burger would reproduce the same effect.