New nutrition recommendations published in the Annals of Internal Medicine say that red and processed meat is actually not bad for us.
The panelists found “only low-certainty evidence of a very small reduction in cancer or other adverse health consequences from reducing meat consumption [by three servings per week,]” Johnston told, the uncertain health benefits of cutting down are unlikely to be worth it.”
However, the guidelines are facing pushback from others in the nutrition community, and three of the 14 panelists disagreed with the conclusion. Critics say that the method that the panelists used is typically applied to drug research, which should be treated differently than nutrition studies.
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