January 2010  More on the health impact of red and processed meats ny lingering controversy over the long-term impact of an American diet rich in red and processed meats has been settled. In 2009, the Archives of Internal Medicine published a report by the National Cancer Institute of its 10-year study of the effects of red and processed meat intake. For this study, more than half a million men and women, ages 50–71, completed detailed questionnaires of their normal consumption of foods, drinks and portion sizes. Researchers found that the participants who reported eating more white meat and less red and processed meat had “statistically significant lower death rates” from cancer, cardiovascular disease and all other causes. These research findings parallel recommendations by the American Cancer Society to reduce our intake of red and processed meat. Diet studies have always been difficult to perform (hence, the controversy) and this study relied on “self-reports,” which cannot be confirmed. “Even with these caveats,” says Lori A. Orlando, M.D., of the Duke University Medical Center, “the link between high red and processed meat intake and death is highly suggestive. Given what we already know, moderating consumption while more data is obtained would be a good idea.” —Adapted from the newsletter “Duke Medicine”   What’s so great about winter squash? (click) More on the health impact of red and processed meats (click) Post-exercise cool-down may not be necessary (click) Front Page Feature | Interchange | Research Review | Elder Issues | Parenting On the Job | We Recommend | A Healthy You | Home

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