For decades, health experts have been warning us away from red and processed meats (like sausage and cold cuts). “People who eat the most red meat are more prone to developing cardiovascular disease, type 2 diabetes, obesity, colorectal cancer and other cancers,” says Frank Hu, chair of the Department of Nutrition at Harvard’s School of Public Health, who has tracked the diets of 300,000 people for up to four decades. “There is remarkable consistency and reproducibility in the evidence.”
But a recent study in the Annals of Internal Medicine created a huge stir by reporting that the links between meat and health consequences were insignificant and by issuing a new set of guidelines recommending that people stop trying to cut back on meat. To understand whether bacon burgers are good or bad, we sat down with David Katz, M.D., founding director of the Yale-Griffin Prevention Research Center at the Yale School of Public Health and founder of the True Health Initiative, a global watchdog coalition of more than 500 health and nutrition experts.
We are a global coalition of world-renowned experts, fighting fake facts and combating false doubts to create a world free of preventable diseases, using the time-honored, evidence-based fundamentals of lifestyle as medicine.