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Annals of Internal Medicine Reveals Red Meat Studies’ Ties to Meat Industry
A recent correction by a major scientific journal, The Annals of Internal Medicine, spotlighted unreported funding by the meat industry. Lead author and NutriRECS funder, Bradley C, Johnson neglected to, “indicate a grant from Texas A&M AgriLife Research to fund investigator-driven research related to saturated and polyunsaturated fats,” says the journal. While this correction may shed light on the author’s assertion that red and processed meat is not harmful to human health, it is yet another assault on public trust in nutrition science—which perhaps was the authors’ goal all along.

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Modernize the Definition of Protein Quality

We call upon the Commissioner of the FDA and the US Secretary of Agriculture to commission a working group of the National Academy of Medicine to modernize the formal definition of protein quality to one that better serves both public, and planetary health.

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Livestock production needs to reach its peak within the next decade in order to tackle the climate emergency, scientists have warned. They are calling for governments in all but the poorest countries to set a date for “peak meat” because animal agriculture is a significant and fast-growing source of global greenhouse gas emissions. Cattle and sheep emit large amounts of methane while forests are destroyed to create pasture and grow the grains that are fed to intensively reared animals. The world’s scientists agree that huge amounts of carbon dioxide will have to be removed from the atmosphere to limit global heating to 1.5C. More than 80% of farmland is used for livestock but it produces just 18% of food calories. Reducing meat and dairy, and eating plant-based diets instead, would free up land to be returned to natural forest. Researchers say that is the best option currently available for storing large amounts of carbon.

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