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... consumption of red meat, especially processed red meats, may lead to increased risks of type 2 diabetes, says new research ... a daily 100-gram serving of unprocessed red meat may increase the risk of developing type 2 diabetes by 19%, while just 50 grams of processed red meat – for example one hot dog, a sausage, or two slices of bacon – is associated with a 51% increased risk of diabetes, according to research from the harvard school of public health ... the authors, led by an pan from harvard, added that replacing red meat with healthier proteins, such as low-fat dairy, nuts, or whole grains, can significantly lower the risk ... “clearly, the results from this study have huge public health implications given the rising type 2 diabetes epidemic and increasing consumption of red meats worldwide,” said frank hu, professor of nutrition and epidemiology at harvard ... “the good news is that such troubling risk factors can be offset by swapping red meat for a healthier protein,” he added ... after adjusting for age, body mass index (bmi), and other lifestyle and dietary risk factors, the researchers found that a daily 100-gram serving of unprocessed red meat was associated with a 19% increased risk of type 2 diabetes, whilst processed red meats were found to raise the risk by 51%

... red meat producer tyson foods inc is facing proposed penalties of $71,500 for one repeat and nine serious violations that relate to process safety management (psm) breaches

... furthermore, consumption of alcoholic beverages should be reduced and consumption of red meat, sausage, salt and salty foods implicated in the onset of certain cancers, should be limited

... ” the report updated coma’s 1998 finding that high levels of red meat consumption were linked to colorectal cancer and also investigated the effects of reduced iron-rich red meat consumption ... , fruit juice, meat) or not consuming iron rich foods with those that inhibit iron absorption (e

... the british meat industry seems completely unconcerned about the new government advice to limit red meat consumption to 70g a day, believing it will have no impact on the livelihoods of meat farmers and processors ... the government advice was issued by the department of health last friday, following the publication of a report by the scientific advisory committee on nutrition (sacn) on the links between red and processed meat and bowel cancer ... the report concluded that red and processed meat probably increases the risk of bowel cancer and people who eat around 90g or more should consider cutting down to 70g to reduce their risk ... one might expect that there would be some backlash from the meat industry about the potential damage to meat sales, but according to the department of health this hasn’t happened ... “we don’t think there’s any panic in the industry; we haven’t had a backlash from meat producers, but then there were no big surprises in the report, and we’re not expecting a sudden drop in red meat sales

... in the first new guidelines since 1998, britain advised people to help prevent cancer by cutting down on steaks, hamburgers, sausages and other red meat ... government experts say people should eat no more than 500 grams (1 pound) of red meat a week, or 70 grams (2 ... scientists think people who eat a lot of meat like lamb, roast beef and ham have a higher risk of bowel cancer ... 6 ounces) of red meat a day bumped up their bowel cancer risk by one third compared to people who ate the least meat ... in britain, more than 40 percent of men eat nearly as much meat as is contained in a quarter pound hamburger every day ... yong said there was too little data to know what might be a safe level of red meat consumption, but recommended people consider trimming their carnivorous habits ... " dame sally davies, interim chief medical officer, said red meat was part of a healthy diet but advised people who eat a lot of it to cut down ... high levels of meat consumption have also been linked to cancers of the breast, bladder, stomach and the pancreas ... experts suspect that haem, the pigment which gives red meat its color, damages cells in the digestive system, which may lead to cancer ... cooking meat at high temperatures, like on a barbecue, may also produce cancer-causing chemicals ... in 2007, the agency advised against eating too much processed meat like sausages or bacon and said children should never eat such products ... it estimated that cutting down on red meat could save 3,800 britons from dying of bowel cancer every year ... some experts said trimming too much red meat from your diet could inadvertently make people pile on the pounds

... fresh analysis of data from the epic study has again found no association between dietary intakes of red meat and the risk of bladder cancer ... the prospective study, published in the journal cancer epidemiology, biomarkers & prevention, also found no link to increased risk of the cancer for intake of either fresh or processed red meat, nitrosamines (compounds formed on digestion of nitrate and nitrite additives), or heme iron ... the researchers, led by paula jakszyn from the catalan institute of oncology, spain, explained that although previously published data from the european prospective investigation into cancer and nutrition (epic)study found no association between the intake of red meat and bladder cancer risk, “it does not preclude an association with certain aspects of meat intake, such as its content of heme iron, or nitrosamines ... ” the analysis, which the authors claim is the first to look at important constituents of red meat such as heme iron and nitrosamines in relation to cancer risk, however did not find any evidence to support the idea that red meat or related compounds are associated with the risk of developing bladder cancer ... red meat and cancer lots of attention – and headlines – have been dedicated to the health risks said to be associated with consumption of red meat ... high consumption has been associated with many poor health outcomes , including diabetes , cardiovascular disease and several types of cancer (including lung and colorectal , prostate , and bladder ) in 2007 the world cancer research fund published a report that directly linked diet to cancer, reporting that red and processed meats posing particular risks ... the authors of the new analysis said that meat may be involved in bladder carcinogenesis via several biological mechanisms, including the formation of nitrosamines from heme iron – which is contained in fresh and processed meat

... “in emerging countries such as china or brazil, meat consumption is rising dramatically ... indeed, worldwide consumption of red meat has quadrupled since 1961 ... the united nations food and agriculture organization (fao) expects increasing prosperity to lead to a doubling of global meat production by the year 2050 ... “producing a kilogram of meat consumes between seven and 16 kilograms of grain or soybeans as animal feed ... compared to meat production, the cultivation of plants as a food source is considerably less land-intensive ... it takes 40 square meters to produce a kilogram of meat, yet that same space could produce 120 kilograms of carrots or 80 kilograms of apples instead

... dietary intake of red meat or processed meat has no positive association with the occurrence of prostate cancer, according to a new meta-analysis of 26 studies ... the review, published in nutrition journal, looked at data from 15 large scale prospective studies on red meat and 11 studies investigating processed meats and cancer risk – finding that consumption of red or processed meats overall have no association with prostate cancer ... “the results of this meta-analysis are not supportive of an independent positive association between red or processed meat intake and prostate cancer,” stated the researchers, led by dr dominik alexander of exponent health sciences practice ... it has been suggested that red meat or processed meat may be responsible for increasing the risk of prostate cancer ... over the last decade, several large cohort studies of meat intake and prostate cancer have been published ... in a recent systematic review of dietary factors, it was suggested that high meat consumption may increase the risk of prostate cancer (journal of human nutrition and dietetics, doi: 10 ... x ); however the authors note that findings across the collective body of prospective cohort studies have not produced results to suggest a positive association in their 2007 report on diet and cancer, the world cancer research fund/american institute for cancer research concluded that there was “limited evidence from sparse and inconsistent studies suggesting that processed meat is a cause of prostate cancer,” however the current authors noted that the assessment was based on only four cohort studies

... the appearance of meat substitutes in a meal may have more of an effect on consumer acceptance than flavour and texture, suggests a new study ... meat consumption has come under the spotlight in recent times, as excessive consumption of meat, especially red meat, has been linked to increased risk of various cancers and other lifestyle diseases ... some countries, such as sweden and germany, have incorporated environmental advice on meat eating into dietary guidelines alongside health advice ... in 2007 dr rajendra pachauri, chair of the united nations’ intergovernmental panel on climate change (ipcc) and winner of the 2007 noel peace prize, suggested that food manufacturers could contribute to the reduction in meat consumption by tweaking product formulations to replace some of the meat in prepared foods with alternatives ... researchers for the new study, which has been accepted for publication in the journal food quality and preference, set out to investigate the role of meal context on the acceptance of meat substitutes ... vegetarians and people with allergies to any of the replacements were excluded, and the participants had varying levels of meat consumption ... in general, use of meat substitutes was low, however ... the first assessed the role of appropriateness and meal context on acceptance, and meat substitutes of the same brand and constitution, but with a different shape and appearance (pieces versus mince) were served in four different meal concepts (rice, spaghetti, soup, and salad) ... participants appropriateness, liking, and intention to use the meat substitute before and after tasting