New nutrition guidelines fail to acknowledge meat link to
cancer Jan. 2015
Cancer researchers are criticizing the newest government
nutrition guidelines for failing to account for the fact that
meat consumption has been positively linked to cancer, even
after the USDA's own Scientific Advisory Committee recommended
that the guidelines suggest that Americans consume less
meat. Susan Higginbotham of the American Institute for
Cancer Research said, "We are dismayed to see that the Dietary
Guidelines have allowed lobbying efforts to supersede the
scientific evidence, when it comes to meat and cancer
risk." Famed nutritionist Marion Netsle added, "From my
standpoint, Congress has caved in to the will of special
interest food groups."
Dr. Walter Willett, head of the nutrition department at the
Harvard School of Public Health chimed in by saying, "[T]he
dietary guidelines promote consumption of red meat as long as it
is lean, which is not what the science supports. There is strong
evidence that red meat consumption increases risk of diabetes,
heart attacks, stroke, and some cancers (especially processed
meat), and there is not good evidence that this simply due to
the fat content. This appears to reflect the powerful influences
of the beef industry. Unfortunately, the public is being
misled." The Physicians Committee for Responsible
Medicine, a vegan advocacy group, is filing a suit against the
government in California federal district court over the new
guidelines.
On the bright side, the new guidelines encourage Americans to
eat more fruits and vegetables, and less sugar and white flour.
(more...)
