New Ted Meat Research

Scientists have found there is little evidence that eating red meat causes health problems. Ian Johnson, a nutritional expert at the UK’s Quadram Institute, welcomed the new findings, telling Reuters, “This study will, I hope, help to eliminate the incorrect impression… that some meat products are as carcinogenic as cigarette smoke, and to discourage dramatic media headlines claiming that ‘bacon is killing us’.”
The research, led by Dalhousie University and McMaster University in Canada, counters official guidance from the World Health Organization, which in 2015 labelled meat a carcinogenic.
The new paper was based on the research of an international team of specialists and published on this month in Annals of Internal Medicine. Bradley Johnston, associate professor at Dalhousie University, said, “Based on the research, we cannot say with any certainty that eating red or processed meat causes cancer, diabetes, or heart disease.”
The study’s author elaborated, “From 12 randomized controlled trials enrolling about 54,000 individuals, we did not find a statistically significant or an important association in the risk of heart disease, cancer, or diabetes for those that consumed less red or processed meat."
"In the meantime, the best we can do is understand the parameters of the evidence that we do have. While the precise downsides of bacon, for example, are unclear and possibly nonexistent, what is apparent is that we don’t really have enough evidence to consider it a bad food."
 

Some scientists have been pushing to stop meat consumption on the grounds that it is bad for one’s health, others have led with the angle that it must be reduced because of the so-called ‘climate emergency’.