Source: Rita Jane Gabbett, MEATINGPLACE, 11/27/17


It seems hardly a week goes by without a study somewhere around the globe linking some meat product to some type of health risk.

Shalene McNeil is the executive director of human nutrition research for the National Cattlemen’s Beef Association, a contractor to the beef checkoff. Meatingplace asked her to help us navigate the data around these issues.

Meatingplace: For decades now, various studies have tried to link beef to cancer. Some research appears to link the two, while other research does not. What does the latest and most reliable research tell us about this linkage? Does it exist?
MCNEIL: To understand what the science is telling us, we need to look at the total body of evidence, rather than single studies, which can often be inconsistent. The net body of evidence shows that the association between red meat and cancer is weak and getting weaker over time. Studies within the last five years report weak or no association with red meat and cancer compared to studies conducted 15+ years ago.

Leading cancer organizations are acknowledging this. The 2017 Continuous Update Project (CUP) report recently issued by the American Institute for Cancer Research actually downgraded the strength of evidence on red meat and colorectal cancer from their 2010 report from 'convincing’ to 'probable.’ As a registered dietitian and nutrition scientist, I like to remind the public that single foods don’t cause-or cure- cancer. The best advice is to eat a healthy, balanced diet, consume alcohol in moderation, avoid smoking, and maintain a healthy weight.

Meatingplace: It seems few people understand the difference between research that finds a correlation between a disease and people who eat certain foods and establishing actual disease causation directly tied to eating a certain food. Has there been any research that has established causation between beef and cancer?  
MCNEIL: No causal link has ever been established between any single food and cancer. Correlation is not causation. There aren’t many “cause and effect” studies – clinical trials on diet and cancer – in part because cancer takes a very long time to develop and, of course, it would be unethical to feed humans carcinogens, if they were known.

So, much of science relies on observational studies which can only show associations and aren’t able to draw “cause and effect” conclusions, and they are limited because it is difficult to disentangle the independent effects of meats, like beef, from other diet and lifestyle factors. However, there are a few large intervention studies. The Women’s Health Initiative and the Polyp Prevention Trial, show that a reduction in red meat and processed meat consumption did not reduce the risk of colorectal cancer and/or has no effect on adenoma recurrence in the large bowel.

Meatingplace: What can members of the industry do to help consumers understand the complexities of the relationship between cancer and foods such as beef?
MCNEIL: We need to remind people that beef is a food for health. It provides essential nutrients, like high quality protein, iron, zinc and B-vitamins required for growth, development and overall wellbeing. Beef provides nutrition to stay strong now and in the future.

People really enjoy eating beef and they are looking for practical tips on how to eat a healthy a balanced diet. We can offer healthy meal ideas for beef that are easy to prepare and taste delicious. They don’t want to cut back on eating beef and the research shows that most people probably don’t need to. It is our role in industry to support and encourage healthier, crave-worthy meals with beef. This means encouraging leaner cuts more often, showing sensible portions, and pairing beef in delicious meals that are balanced with vegetables, whole grains and fruits. 

Meatingplace: What do you see as common misconceptions about saturated fat, such as animal fat, and heart disease?
MCNEIL: One of the most common misconceptions I see is that beef equals saturated fat. Many people, even nutrition experts, are surprised to learn that about half of beef’s fat is monounsaturated fat, the same heart-healthy fat found in olive oil. And the science on saturated fats and heart disease is changing too with several recent research studies calling into question the link between saturated fat and heart disease. While the scientists continue to debate saturated fat, it’s important to know that numerous high quality studies consistently show that eating lean beef, as part of a healthy and balanced diet, improves cholesterol and supports heart health. Good nutrition means eating a variety of foods, but there is no reason why lean beef can’t be the protein of choice for a heart-healthy diet.

Meatingplace: They say, “everything in moderation.” What is a healthy amount of beef for the average adult to consume per week?
MCNEIL: Everyone’s different so there’s not an exact answer to this question. However, good quality evidence from numerous randomized controlled clinical trials (gold standard research) consistently shows that eating 4-5.5 ounces of lean beef daily, a part of a healthful dietary pattern, supports good health.

People often ask me, “Do I always need to choose a lean cut?   My answer is “no.” Today, the overall beef supply is leaner and any cut of beef can support a healthy and balanced diet. The bottom line is that if you enjoy eating beef, there is no reason why it can’t be your protein of choice in a healthy diet.

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