Source:   John Strak, MEATINGPLACE.COM, 5/23/11

The American Meat Institute (AMI) is skeptical of a report from the World Cancer Research Fund (WCRF) today recommending that consumers limit their intake of red meat and processed protein in order to avoid getting cancer.

The WCRF’s 850-page report provides fresh data that support the group’s 2007 study linking meat as a risk factor for certain cancers, such as bowel or colorectal cancer, among British citizens. The organization funded the most recent effort, which involved studying 263 research papers issued in the last four years. An independent panel of cancer experts then concluded that there is an increased risk of contracting bowel cancer by eating beef, pork and lamb or processed meat such as ham and salami.
The group claims that 17,000 cases of bowel cancer could be prevented annually if people ate less red meat.

“Our review has found strong evidence that many cases of bowel cancer are not inevitable and that people can significantly reduce their risk by making changes to their diet and lifestyle,” said Professor Alan Jackson, chair of the WCRF/AICR panel.
AMI officials, however, said the latest study should be met with skepticism because of the “weak findings” of the original report and the “weak studies” included in the most recent update. “Adding more weak studies to a weak report does not make a 'strong, comprehensive and authoritative report’ as they claim,” AMI Foundation President James H. Hodges said in a statement.

The group disagrees. “On meat, the clear message that comes out of our report is that red and processed meat increase risk of bowel cancer and that people who want to reduce their risk should consider cutting down the amount they eat,” Jackson added.
AMI cited recent U.S. government data indicating that Americans consume red and processed meat at levels recommended by the Dietary Guidelines for Americans 2010 published by the U.S. Dept. of Heath and Human Services and the USDA. Hodges added that the U.S. recommendations “adhere to both science and common sense” in advising consumers to maintain a healthy body weight and eat a balanced diet versus the new findings by the UCRF.

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