Red meat may not be so bad for health, after all, indicates a study published in the Annals of Internal Medicine (October). Researchers at McMaster and Dalhousie universities, Canada, have found that cutting back on red meat consumption has little impact on overall health and physical well-being. The researchers conducted systematic reviews following random controlled trials and observational studies to evaluate the impact of red and processed meat consumption on cardiometabolic and cancer outcomes. In a review of 12 trials with 54,000 people, the researchers didn’t find statistically significant or important association between red meat consumption and the risk of heart disease, diabetes and cancer.
“The certainty of evidence for these risk reductions was low to very low. For most people who enjoy eating meat, the uncertain health benefits of cutting down are unlikely to be worth it,” says Dr. Bradley C. Johnston, associate professor at Dalhousie University.
