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Meat consumption

Peer-Reviewed Scientific Articles​

Effects of an omnivorous diet compared with a lactoovovegetarian diet on resistance-training-induced changes in body composition and skeletal muscle in older men

November 25, 2019 No Comments

URL: https://academic.oup.com/ajcn/article/70/6/1032/4729141

The American Journal of Clinical Nutrition

Publication Date: 12/1999

Summary: Very limited data suggest that meat consumption by older people may promote skeletal muscle hypertrophy in response to resistance training (RT). The objective of this study was to assess whether the consumption of an omnivorous (meat-containing) diet would influence RT-induced changes in whole-body composition and skeletal muscle size in older men compared with a lactoovovegetarian (LOV) (meat-free) diet. Nineteen men aged 51–69 y participated in the study. During a 12-wk period of RT, 9 men consumed their habitual omnivorous diets, which provided ≈50% of total dietary protein from meat sources (beef, poultry, pork, and fish) (mixed-diet group). Another 10 men were counseled to self-select an LOV diet (LOV-diet group). Maximal strength of the upper- and lower-body muscle groups that were exercised during RT increased by 10–38% (P < 0.001), independent of diet. The RT-induced changes in whole-body composition and skeletal muscle size differed significantly between the mixed- and LOV-diet groups (time-by-group interactions, P < 0.05). With RT, whole-body density, fat-free mass, and whole-body muscle mass increased in the mixed diet group but decreased in the LOV- diet group. Type II muscle fiber area of the vastus lateralis muscle increased with RT for all men combined (P < 0.01), and the increase tended to be greater in the mixed-diet group (16.2 ± 4.4 %) than in the LOV diet group (7.3 ± 5.1%). Type I fiber area was unchanged with RT in both diet groups. Consumption of a meat-containing diet contributed to greater gains in fat-free mass and skeletal muscle mass with RT in older men than did an LOV diet.

Key Takeaways

Resistance training increased strength in both meat containing and lactoovovegetarian diets of men aged 51-69, but the exclusion of meat from the diet resulted in a decrease in lean mass compared to the increase in lean muscle mass of the meat containing diet. Fast-twitch (type II) muscle fiber area also increased in both groups, however meat in the diet led to a greater increase.

Excluding Meat from the Diet Diminishes Returns of Strength Training

The relationship between peripheral blood mononuclear cells telomere length and diet – unexpected effect of red meat

November 19, 2019 1 Comment

URL: https://nutritionj.biomedcentral.com/track/pdf/10.1186/s12937-016-0189-2

Nutrition Journal

Publication Date: 07/2016

Summary: Repeated nucleotide sequences combined with proteins called telomeres cover chromosome ends and dictate cells lifespan. Many factors can modify telomere length, among them are: nutrition and smoking habits, physical activities and socioeconomic status measured by education level.
The aim of the study was to determine the influence of above mentioned factors on peripheral blood mononuclear cells telomere length.  Study included 28 subjects (seven male and 21 female, age 18–65 years.), smokers and non-smokers without any serious health problems in past and present. Following a basic medical examination, patients completed the food frequency questionnaire with 17 foods and beverages most common groups and gave blood for testing. PBMC telomere length were measured with qualitative real-time Polymerase Chain Reaction (rtPCR) method and expressed as a T/S ratio.  Among nine food types (cereal, fruits, vegetables, diary, red meat, poultry, fish, sweets and salty snacks) and eight beverages (juices, coffee, tea, mineral water, alcoholic- and sweetened carbonated beverages) only intake of red meat was related to T/S ratio. Individuals with increased consumption of red meat have had higher T/S ratio and the strongest significant differences were observed between consumer groups: “never” and “1–2 daily” (p = 0.02). Smoking habits, physical activity, LDL and HDL concentrations, and education level were not related to telomere length, directly or as a covariates.  Unexpected correlation of telomere length with the frequency of consumption of red meat indicates the need for further in-depth research and may undermine some accepted concepts of adverse effects of this diet on the health status and life longevity.

Key Takeaways

Telomeres cover the ends of your chromosomes and longer telomeres correlate with longer life span. 28 subjects had their telomeres studied and reported their consumption of 17 foods/beverages. Out of the 17 foods/beverages only red meat had a correlation with telomere length and this correlation indicated longer telomeres.

Red Meat Keeps Your Telomeres Long

Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies

October 28, 2019 No Comments

URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3778858/

Journal: The American Journal of Clinical Nutrition

Publication Date: 10/2013

Summary: Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries.

Key Takeaways

Increased red meat consumption was not associated with increased mortality in Asian countries. Additionally increased red meat led to less risk of mortality from heart disease and cancer.

Red Meat Consumption Associated with Lower Mortality

Eating meat makes you sexy: Conformity to dietary gender norms and attractiveness.

October 10, 2019 No Comments

URL: https://psycnet.apa.org/record/2017-26154-001

Journal: Psychology of Men & Masculinity

Publication Date: 07/2018

Summary: Past research has highlighted links between meat consumption and masculine gender role norms such that meat consumers are generally attributed more masculine traits than their vegetable-consuming counterparts. However, the direct link between gender roles and men’s food choices has been somewhat neglected in the literature. Three studies conducted in Italy investigated this link between meat and masculinity. Studies 1 and 2 analyzed female mating preference for vegetarian and omnivorous partners, confirming that women preferred omnivorous men (Study 1 and 2), rated them as more attractive (Study 1 and 2), and felt more positive about them (Study 1) than vegetarians. Moreover Study 2 showed that the attribution of masculinity mediated this relationship, such that vegetarian men were considered less attractive because they were perceived as less masculine. Study 3 tested the relationship between the endorsement of food-related gender norms and food choices in a sample of Italian men. The results showed that men who perceived vegetarianism as feminine preferred meat-based dishes for themselves and expected their female partners to choose vegetarian dishes. Together, these findings show that gender role norms prescribing that men eat meat are actively maintained by both women and men and do in fact guide men’s food choices.

Key Takeaways

Females rated men who ate meat as more attractive than those who didn't eat meat. These women considered the vegetarian men as less masculine, and therefore less attractive. Men also perceived vegetarian eating as feminine. This study implies that increased meat eating is associated with masculine gender roles.

Women Don't Want To Date Vegetarians!

Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies

October 3, 2019 No Comments

URL: https://annals.org/aim/fullarticle/2752321/reduction-red-processed-meat-intake-cancer-mortality-incidence-systematic-review

Journal: Annals of Internal Medicine

Publication Date: 10/2019

Summary: The possible absolute effects of red and processed meat consumption on cancer mortality and incidence are very small, and the certainty of evidence is low to very low.

Key Takeaways

Claims that red and processed meat consumption is linked with cancer deaths is unsubstantiated by the body of evidence in the literature.

Red Meat Causes Cancer is A Lie

Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes: A Systematic Review and Meta-analysis of Cohort Studies

October 3, 2019 No Comments

URL: https://annals.org/aim/fullarticle/2752320/red-processed-meat-consumption-risk-all-cause-mortality-cardiometabolic-outcomes

Journal: Annals of Internal Medicine

Publication Date: 10/2019

Summary: The magnitude of association between red and processed meat consumption and all-cause mortality and adverse cardiometabolic outcomes is very small, and the evidence is of low certainty.

Key Takeaways

Red and processed meats are claimed to cause more deaths related to heart and metabolic diseases, but the quality and quantity of this evidence is quite small.

Low Quality Evidence Should Not be The Basis for Decision Making!

Health-Related Values and Preferences Regarding Meat Consumption: A Mixed-Methods Systematic Review

October 3, 2019 No Comments

URL: https://annals.org/aim/fullarticle/2752323/health-related-values-preferences-regarding-meat-consumption-mixed-methods-systematic

Journal: Annals of Internal Medicine

 Publication Date: 10/2019

Summary: Low-certainty evidence suggests that omnivores are attached to meat and are unwilling to change this behavior when faced with potentially undesirable health effects.

Key Takeaways

People who eat meat may be unwilling to give it up even when presented with the idea that it causes detrimental effects to their health.

Even With Fake News About Meat Causing Harm, People Don't Want To Give It Up

Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes: A Systematic Review and Meta-analysis of Cohort Studies

October 3, 2019 No Comments

URL: https://annals.org/aim/fullarticle/2752327/patterns-red-processed-meat-consumption-risk-cardiometabolic-cancer-outcomes-systematic

Journal: Annals of Internal Medicine

Publication Date: 10/2019

Summary: Low- or very-low-certainty evidence suggests that dietary patterns with less red and processed meat intake may result in very small reductions in adverse cardiometabolic and cancer outcomes.

Key Takeaways

Only poor quality evidence suggests less meat consumption leads to very small reductions in heart and metabolic disease and cancer.

Low Quality Evidence Should Not be the Basis for Decision Making

Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium

October 3, 2019 No Comments

URL: https://annals.org/aim/fullarticle/2752328/unprocessed-red-meat-processed-meat-consumption-dietary-guideline-recommendations-from

Journal: Annals of Internal Medicine

Publication Date: 10/2019

Summary: The panel suggests that adults continue current unprocessed red meat consumption (weak recommendation, low-certainty evidence). Similarly, the panel suggests adults continue current processed meat consumption (weak recommendation, low-certainty evidence).

Key Takeaways

After analyzing 5 systematic reviews related to meat consumption on health, a 14 member panel made recommendations on meat. The recommendations from this article suggest humans continue eating red and even processed meats

Keep Eating Meat!

Should dietary guidelines recommend low red meat intake?

October 3, 2019 No Comments

URL: https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1657063

Journal: Critical Reviews in Food Science and Nutrition

Publication Date: 09/2019

Summary: Mainstream dietary recommendations now commonly advise people to minimize the intake of red meat for health and environmental reasons. Most recently, a major report issued by the EAT-Lancet Commission recommended a planetary reference diet mostly based on plants and with no or very low (14 g/d) consumption of red meat. We argue that claims about the health dangers of red meat are not only improbable in the light of our evolutionary history, they are far from being supported by robust scientific evidence.

Key Takeaways

The Eat-Lancet Commission recommends very low meat consumption, but the evidence put forth in this article shows no robust evidence for this recommendation. Additionally the importance of red meat in our evolutionary past makes this claim improbable.

Why Is The EAT-Lancet Making Proposterous Claims About Meat Consumption?

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