Here you have some scientific "EVIDENCE" supporting that meat doesn't give cancer. Future will maybe tell us different, but today their is NO evidence proving that meat is unhealthy. (You can of course make unhealthy dishes based on meat, but that is anather issue.)You can of course find articles supporting your views, but in order to be scientific about the subject you need to review alot of articles and look at the "overall evidence". If you do that you'll find that the scientific community is rather clear about that their is no "real" evidence of a link between cancer and meat. There is alot of review articles about the subject.
You can of course always find people, including scientists, with other opinions, but that's one of the nice thing about science. When their is real proof of the danger in eating meat I may reconsider, but until then... I don't mean that it is proven that meat doesn't give cancer, but it is for certain not proven otherwise.
However, there is proof that a higher intake of vegetables and fruits reduce cancer (among other "things"). I have newer said the opposite. I am sure that a vegetarian diet is good for you. But the fact remains, meat is healthy because it contains some essential vitamins and minerals that we all need (including you!).
You don't even seem to have as much as a meatball for brain. I am sorry for you. One of the thing your learn (then studying science) is that you learn to be critical both regarding your own work and others. You seem to be completly corrupt by reading "vegan-lies". You should read things with a more "critical eye". It's not enough just reading one article, you need to dig deeper, study reviews and so on, in order to find the answer.
An easy way out is to do as many vegans do: just tell lies and if somebody comes with the truth, accuse him/her to be bought by the meat industry. It's the same kind of conspiracy theory that the UFO-people come with then they don't have any proof.
Best regards,
Lars
Master of Science (Food Chemistry and Nutrition)
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BMJ 1999;319:186 ( 17 July )
A Stewart Truswell, Professor of human nutrition.
Whether meat is a risk factor for cancer remains uncertain.
"We found that since the report by the Committee on Medical Aspects of Food and Nutrition Policy2 two more prospective studies have failed to show an association of meat intake with colorectal cancer. There are now 12 prospective studies reporting meat intake and subsequent large bowel cancer, but in only two was a significant association found. Even in these the association was weak (relative risk <2.0) and seen only in people with the highest fifth of meat intake. These two studies come from groups in the United States.
As well as this accumulation of mostly negative prospective studies, a multinational combined report of five follow up studies of vegetarians and socially matched omnivore controls (total 76 000 subjects) found the relative risk of colorectal cancer in the vegetarians to be 0.99 (indistinguishable from 1.00). This is as near as we are likely to get to randomised controlled trials of meat eating. "
"Meat is the major source of available iron, vitamin B-12, zinc, and protein in Britain and most other affluent countries."
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Public Health Nutr 1998; 1: 33-41.
Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, et al. Mortality in vegetarians and non-vegetarians: a collaborative analysis of 8300 deaths among 76 000 men and women in five prospective studies.
"In the recent meta-analysis of five cohorts referred to by Truswell, meat eaters were not at greater risk of colon cancer than those who were not meat eaters."
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BMJ 1997; 315: 1018.
Brian D Cox and Margaret J Whichelow
Frequent consumption of red meat is not risk factor for cancer.
"There were no indications that, when compared with the reference category of eating red meat less than once a week, more frequent consumption of meat was associated with the development of cancer in men or women (1). In contrast, there were significant trends for the relation between increasing frequency of consumption of fruit or salads in winter with a decreasing risk of developing cancer, the association being strongest with salads in men and with fruit in women. "
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BMJ 1994;308:1667-1670 (25 June).
M Thorogood, J Mann, P Appleby, and K McPherson.
Risk of death from cancer and ischaemic heart disease in meat and non-meat eaters.
"Conclusions : The reduced mortality from cancer among those not eating meat is not explained by lifestyle related risk factors, which have a low prevalence among vegetarians. No firm conclusion can be made about deaths from ischaemic heart disease. These data do not justify advice to exclude meat from the diet since there are several attributes of a vegetarian diet apart from not eating meat which might reduce the risk."
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More references:
BMJ 1999; 318: 1471-1480.
Malcolm Law, Nicholas Wald, Meir Stampfer, Eric Rimm, D J P Barker, Johan P Mackenbach, and Anton E Kunst.
Why heart disease mortality is low in France: the time lag explanation • Commentary: Alcohol and other dietary factors may be important • Commentary: Intrauterine nutrition may be important • Commentary: Heterogeneity of populations should be taken into account • Authors' response
Eur J Cancer Prevention 1999; 8: 175-178
Truswell AS.
Report of an expert workshop on meat intake and colorectal cancer risk convened in December 1998 in Adelaide, South Australia.
Public Health Nutr 1998; 1: 33-41.
Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, et al.
Mortality in vegetarians and non-vegetarians: a collaborative analysis of 8300 deaths among 76 000 men and women in five prospective studies.
Eur J Cancer Prev 1996; 5: 445-454
Gaard M, Tretli S, Løken FB.
Dietary factors and risk of colon cancer: a prospective study of 50 535 Norwegian men and women.
WCRF and American Institute for Cancer Research , 1997.
World Cancer Research Fund. Food, nutrition and the prevention of cancer: a global perspective. Washington, DC:
Am J Epidemiol 1989; 130: 497-502
Engle A, Muscat JE, Harris RE.
Nutritional risk factors and ovarian cancer.
