Your doctor has a bit of explaining to do to reconcile these competing studies;
Total red meat intake of ≥ 0.5 servings/d does not negatively influence cardiovascular disease risk factors: A systemically searched meta-analysis of randomized controlled trials
The study, published in the recent issue of the British Medical Journal, found that the higher one’s red meat consumption, the more the risks increased for developing cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease, and liver disease.
“This is an observational study,” lead author, Arash Etemadi, an epidemiologist with the National Cancer Institute told the New York Times, “and we can’t determine whether red meat is responsible for these associations. But we have a 16-year follow-up, and we had the numbers to look at different causes, and we can see that it’s happening.”
The study spanned nearly two decades and tracked the eating habits of more than half-a-million adults between the ages of 50 and 71.
The American Medical Association recently urged hospitals to reduce animal offerings and instead add more plant-based menu options to their cafeterias and patient meals, “to improve the health of patients, staff, and visitors.”
The NCI study comes just as California considers legislation known as AB 243, which would double the funding for the state’s beef checkoff program aimed at amping up the USDA efforts to increase beef consumption, like the “Beef: It’s What’s for Dinner” promotions.