Meat Board Urges Consumers To Put Study In Perspective
CHICAGO, IL. The Dec. 13,
1990, edition of the “New Eng
land Journal of Medicine”
includes a report titled “Relation
of Meat, Fat, and Fiber Intake to
the Risk of Colon Cancer in a
Prospective Study Among
Women.”
“The issue is not new” said Dr.
David Hurt, vice president of
research for the National Live
Stock and Meat Board. “There has
been research since the mid-’7os
relating animal fat intake and the
risk of colon cancer. Some have
suggested a relationship and some
have not And there have been no
studies which have supported a
cause-and-effect relationship
between normal consumption of
meat and colon cancer.”
Dr. Peter Greenwald, of the
National Cancer Institute in an
Associated Press story, cautioned
against interpreting this study to
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mean people should stop eating
red meat entirely.
“Meat has important nutrient
value,” he told AP. “I would be
careful about a recommendation
that takes out of our diet a lot of
important nutrients.”
The president of the American
Dietetic Association agrees. Mary
Abbott Hess told Cable News Net
work, ‘This is a great concern for
me. Women who think they can
substitute meat with a spinach
salad for their iron needs are really
fooling themselves, because the
iron that is available in the veget
able source is not nearly as well
utilized as meat.”
In fact, the USDA and the
Department of Health and Human
Services in the recently released
revision of “Dietary Guidelines
for Americans” provided strong
support for including lean meat in
a balanced diet. “Eat a variety of
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Remember Christ our Savior,
was born on Christmas Day.
foods in moderation is the basic
message,” said Hurt.
‘The meat and livestock indus
try has actively responded to con
sumer needs by producing leaner,
lower-in-fat products,” said Hurt.
Two recent studies illustrate his
point one found beef to be 27 per
cent leaner at the meat case today
than it was in the early 1980 s, and
the other study found pork
(cooked and trimmed) to be 31
percent leaner.
Meanwhile, the survey reported
in the Journal is based on informa
tion on the incidence of cancer in
nurses collected from 1976 to
1986. Of the 88,751 nurses
surveyed, there were 150 con
firmed cases of colon cancer. The
eating patterns of these subjects,
recorded during a brief period in
1980, then were evaluated. While
the relative statistical risk may
have increased, said Hurt, the
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Route 30 West
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actual incidence of cancer in the
nurses living independent and
widely varied lives is of question
able practical concern.
In addition to progress already
being made to provide leaner pro
ducts, according to Hurt.
• The beef industry has deve
loped a plan to decrease the quan
tity of trimmable waste fat in the
nation’s beef supply through a
system called “value-based mark
eting." With proposed marketing
system changes, beef production
and merchandising will be aligned
to meet the beef product prefer
ences of the consumer.
• The pork industry also has
focused on producing leaner ani
mals through aggressive industry
testing and research. The pork
industry goal is to develop a mark
eting system which would give
economics incentive for lean ani
mal production.
• Beef and pork producl deve
lopment, funded with checkoff
dollars, continues to focus on
research projects in areas such as
low-fat product technology to
allow the industry to better
respond to consumer demands.
• The nutrition research prog
ram at the Meat Board has specifi
cally targeted studies on the rela
tionship of saturated fatty acids
and the incidence of cancer as a
priority for funding. Information
from these studies will help the
industry respond directly to spe
cific issues surrounding the role of
meat in a healthful diet.
“People in the livestock and
meat industry, from producers to
retailers and restaurant owners,
join with the dietetic and health
care community in believing that a
balanced, moderate diet is the best
approach. And meat should be
part of this balanced moderate
diet,” said Hurt.
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