Recent reports link red and processed meat to cancers of the gut. These reports have resulted in new nutritional recommendations that advise people to limit their intake of red and processed meats. A recent perspective paper, authored by 23 scientists, published in the latest issue of journal Meat Science, underlines the uncertainties in the scientific evidence and points to further research needed to resolve these issues and improve the foundation for future recommendations on the intake of red meat. . To get a better grip on this complex issue, it is necessary that improved measures of how much meat people eat, the composition of the meat they eat, and how this affects the risk that cancer develops. At the same time, efforts to make meat healthier in general need to continue. sciencedaily/releases/2014/03/140306093708.htm
Posted on: Thu, 13 Mar 2014 14:54:04 +0000
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