Earlier this month, researchers announced the results of a big new nutritional study in Europe that seemed to yield more evidence that processed meats like bacon and sausage can lead to an early grave. The media responded with the usual “Death by Salami” headlines. What news outlets downplayed about the study, though, is that despite their best efforts, the EU researchers couldn’t find any evidence that red meat will kill you. In fact, the study shows that not eating red meat is a risk factor for an early demise.
News outlets? Downplaying the truth in service of an agenda? Why, I never! But wait, it gets better:
After correcting some measurement errors, the researchers in Europe had to conclude that not only was red meat intake “no longer associated with mortality” but “all-cause mortality was higher among participants with very low or no red meat consumption.”
The government, public health advocates, and the American Heart Association have long warned Americans that overconsumption of red meat can lead to heart disease and other ailments. Yet the scientific evidence supporting this hypothesis has always been weak. And in fact, this month’s study isn’t the first to fly in the face of these assumptions. A large study in Japan also found no increase in heart disease deaths from moderate meat consumption as well.
Moderation in all things. Including moderation.