Typically, a medical journal publishes its findings and then gives some analysis of what those findings might mean, but it is unusual for authors to extrapolate findings into recommendations. It is especially rare when the directives bear on heart disease, the No. 1 killer of humans. And incorporating patient preferences into the guidelines themselves is controversial. History would likely be different if findings in the 1960s that cigarettes cause lung cancer had been translated into clinical guidelines where harms were negated by people’s enjoyment of cigarettes.
Summarizing the evidence of all the studies is not easy, but in our view we should all be eating less meat & more high fibre, nutrient-dense foods that include many vegetables, legumes, fruits, nuts & seeds
Dr. Campbell’s recommendations for Dietary Guidelines
AUTHOR: T. Colin Campbell, PhD
On the dietary guidelines, THI Council Member and author of The China Diet, T. Colin Cambell PhD says, “Over the decades, we have witnessed the recommendations take the form of a square (“Basic Four”) turned into a pyramid, into a dinner plate, and (almost) into a circle—all with similar content. Marketing yes, but science no….The executive summary of the 2002 FNB report made the extraordinary statement that up to 35% protein is associated with “minimizing risk for chronic disease” when 10% protein (the RDA) is enough. The 35% protein recommendation was accepted and is still promoted by the DG committee. Promoting 35% protein as an acceptable level for the school lunch and WIC programs, for example, is a disaster. In fact a whole food plant based (WFPB) diet, with no added oil, can easily provide 10-12% total protein, which meets the long established recommended daily allowance (RDA) of 9-10% protein. The continued use of an upper ‘safe’ level of 35% protein of total, daily dietary calories in my view is grossly unscientific and completely irresponsible.
…..Not addressing information concerning the proper amount and kind of dietary protein, an essential major nutrient, will continue to have serious consequences
What Everyone Should Know About Dietary Guidelines
AUTHOR: Jennifer Lutz
The USDA’s process for updating guidelines is as mind-numbing and confounding as you might expect -which often allows industry interests to emerge successful. Amidst the boring process, double-speak, and hidden agendas, the 2020 dietary guidelines have instituted first-time regulations that threaten public health more than the federal government would like people to understand. True Health Initiative breaks it down.
‘Totally bizarre!’ – nutritionists see red over study downplaying the health risks of red meat
AUTHOR: Brett Arends
Nutritionists across the country are hitting back hard after a new collection of studies alleged that red meat and processed meats — including steak, ribs, bacon and salami — are fine for your health after all.
‘They ignored major parts of the available evidence.’
—Harvard University professor Walter Willett, who has published 1,700 academic articles on nutrition and public health
Is Red Meat Still Bad for You? The Experts Say Less is Best
AUTHOR: Kathleen Doheny
“We know that a bad diet is linked to all kinds of health there are significant harms that come from small effects, yet this group is claiming that the deaths of 305,000 people a year is insignificant,” says David L. Katz, MD, founding director of Yale-Griffin Prevention Research Center, and founder and president of the True Health Initiative based in New Haven, Connecticut.
Experts question studies on the impact of eating more red meat
AUTHOR: DR. TARA NARULA
In a statement, the non-profit Physicians Committee for Responsible Medicine called the results “misrepresentations” and said that there’s abundant evidence linking red and processed meat to heart disease and “increased risk of premature death.”
Red and processed meat are OK to eat, controversial new guidelines claim. Don’t believe it, leading experts say
AUTHOR: Sandee LaMotte
Leading nutritional experts in the United States and the UK are fired up about new dietary recommendations claiming there’s no need to reduce your red and processed meat intake for good health.
“This is a very irresponsible public health recommendation,” said Dr. Frank Hu, who chairs the nutrition department at the Harvard T.H. Chan School of Public Health.
A group of papers about red and processed meat and human health, released today by Annals of Internal Medicine, says it’s OK to eat them because researchers couldn’t find any links to health problems like heart disease and cancer.
Not surprisingly, the studies have created an uproar among leading health and nutrition researchers who have long said eating too much of them is bad for your health. Several groups, one of which includes an author of one of the papers, sent letters to the journal’s editor requesting that publication be postponed for further investigation.
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