Negative scientific reaction.
The team received a barrage of criticism from other members of the scientific and medical community because of the controversial new guidelines. Whether from the nutrition or epidemiology communities.
The reduction in the consumption of red meat and charcuterie is strongly recommended by many countries.
The International Agency for Research on Cancer (IARC), for its part, classifies red meat as a “probable cancerogenic” and charcuterie as a “carcinogen”.In France, it is advisable to limit the consumption of red meat to 1 or 2 times a week and to limit charcuterie to 150g per week
Environmental impact.
According to the U.S. meat industry, it is estimated that in 2018, the meat industry will produce more than 27.1 billion pounds of beef. Besides the harmful health effects, red meat consumption also harms our planet because of the quantity of water and land it requires for its production.
Scientists have developed the “Global Health Diet” to help preserve the planet by encouraging people to eat vegetables, nuts, and plant proteins while reducing red meat consumption.
The World Cancer Research Fund ended up saying that it will maintain its guidelines. Giota Mitrou, Director of Research, said, “We maintain our confidence in the strong research that has been carried out over the past 30 years.
