Meat and Mortality
A new study published in a major medical journal this week concludes that a low-carbohydrate, animal protein-based diet is associated with increased risk of total mortality. “Low-Carbohydrate Diets and All-Cause and Cause-Specific Mortality: Two Cohort Studies,” was published recently in the Annals of Internal Medicine and compares two diets — a low-carbohydrate diet with vegetable-based proteins and a low-carbohydrate diet with animal-based proteins — over two decades.
Checkoff nutrition researchers warn that while the study aimed to understand the long-term effectiveness of different types of low-carb diets, it DID NOT specifically evaluate red meat, so conclusions about red meat should not be drawn from it.
In related news, a new review of available epidemiologic prospective studies of red meat consumption and incidence of colorectal cancer shows no independent positive association between the two. For a summary of that research, go to Obesity Reviews.