Cancer-beef judgements “overreached”

The World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR) released a research report this week concluding that there is convincing evidence that both red and processed meat increase colorectal cancer risk. Based on that research, AICR recommends that people limit consumption to 18 ounces (cooked weight) of red meat a week – roughly the equivalent of five or six small portions of beef, lamb or pork – and avoid processed meat (the report showed that ounce for ounce, consuming processed meat increases risk twice as much as consuming red meat).

The National Cattlemen’s Beef Association (NCBA) released a statement following that report that indicates Americans are already within that recommended limit.

In the NCBA statement, Shalene McNeill, PhD, RD, Executive Director, Human Nutrition Research at the National Cattlemen’s Beef Association (NCBA), says, “WCRF’s judgments overreach the science on red meat and cancer. Americans should continue to build healthier diets with beef knowing the scientific evidence to support the role of nutrient-rich, lean beef in a healthy, balanced diet is strong. Nothing in this update should change the way Americans consume beef. In fact, Americans are consuming beef well within WCRF’s 500 gram (18 ounces) per week recommendation.

“As a scientist, registered dietitian and a mother, I will continue to recommend lean beef to Americans trying to build a healthier plate because of the unique package of nutrients and enjoyment it brings to a healthy diet,” McNeill continues.

The statement also discusses the fact that publicly available research has been funded and shared with the scientific community and health professionals that evaluates the science on red meat and cancer. This research concluded the available epidemiological evidence is not supportive of a causal association between red meat and colorectal cancer. The research findings and conclusions have been vetted among the scientific community at more than 10 national and international cancer, epidemiology and nutrition conferences and published in four peer-reviewed manuscripts in top-tier medical and scientific journals (see references here).

The statement continues with: “A single food can’t cause or cure cancer. Responsible health experts agree the best advice for reducing our risk of all types of cancer is don’t smoke, consume alcohol in moderation, maintain a healthy body weight by getting regular physical activity and enjoy a balanced diet that is rich in fruits, vegetables, whole grains and lean protein, such as beef.”