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... in order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research ... the study, from researchers at the vienna university of technology (tu vienna), reports that in addition to leading to increased risks of certain diseases, consuming excessive levels of meat may also lead to environmental damage ... led by professor matthias zessner from the tu vienna, the research team argued that a low meat diet has substantial ecological advantages, whilst finding that switching to organic food is less effective than eating more vegetables and less meat ... the researchers suggested that making the switch would also reduce energy consumption in food production, whilst considerably less fertilizer would be needed

... in order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research ... the study, from researchers at the vienna university of technology (tu vienna), reports that in addition to leading to increased risks of certain diseases, consuming excessive levels of meat may also lead to environmental damage ... led by professor matthias zessner from the tu vienna, the research team argued that a low meat diet has substantial ecological advantages, whilst finding that switching to organic food is less effective than eating more vegetables and less meat

... ” the report updated coma’s 1998 finding that high levels of red meat consumption were linked to colorectal cancer and also investigated the effects of reduced iron-rich red meat consumption ... , fruit juice, meat) or not consuming iron rich foods with those that inhibit iron absorption (e

... the british meat industry seems completely unconcerned about the new government advice to limit red meat consumption to 70g a day, believing it will have no impact on the livelihoods of meat farmers and processors ... the government advice was issued by the department of health last friday, following the publication of a report by the scientific advisory committee on nutrition (sacn) on the links between red and processed meat and bowel cancer ... the report concluded that red and processed meat probably increases the risk of bowel cancer and people who eat around 90g or more should consider cutting down to 70g to reduce their risk ... one might expect that there would be some backlash from the meat industry about the potential damage to meat sales, but according to the department of health this hasn’t happened ... “we don’t think there’s any panic in the industry; we haven’t had a backlash from meat producers, but then there were no big surprises in the report, and we’re not expecting a sudden drop in red meat sales

... scottish sausage skin maker devro is seeing growth due to rising meat consumption in emerging markets and the demand for conversion of casings from gut to collagen in animal hides

... government experts say people should eat no more than 500 grams (1 pound) of red meat a week, or 70 grams (2 ... scientists think people who eat a lot of meat like lamb, roast beef and ham have a higher risk of bowel cancer ... 6 ounces) of red meat a day bumped up their bowel cancer risk by one third compared to people who ate the least meat ... in britain, more than 40 percent of men eat nearly as much meat as is contained in a quarter pound hamburger every day ... yong said there was too little data to know what might be a safe level of red meat consumption, but recommended people consider trimming their carnivorous habits ... " dame sally davies, interim chief medical officer, said red meat was part of a healthy diet but advised people who eat a lot of it to cut down ... high levels of meat consumption have also been linked to cancers of the breast, bladder, stomach and the pancreas ... experts suspect that haem, the pigment which gives red meat its color, damages cells in the digestive system, which may lead to cancer ... cooking meat at high temperatures, like on a barbecue, may also produce cancer-causing chemicals ... in 2007, the agency advised against eating too much processed meat like sausages or bacon and said children should never eat such products ... it estimated that cutting down on red meat could save 3,800 britons from dying of bowel cancer every year ... some experts said trimming too much red meat from your diet could inadvertently make people pile on the pounds ... "to cut down on meat without increasing protein from other sources will increase the obesity problem," said arne astrup, a nutrition professor at the university of copenhagen ... he said people should substitute red meat with more lean sources of protein like fish rather than with more fatty foods, which tend to be more filling ... scandinavian countries recommend people eat a slice of red meat about the size of a small pork chop every day — more than the new british guidelines allow

... “in emerging countries such as china or brazil, meat consumption is rising dramatically ... indeed, worldwide consumption of red meat has quadrupled since 1961 ... the united nations food and agriculture organization (fao) expects increasing prosperity to lead to a doubling of global meat production by the year 2050 ... “producing a kilogram of meat consumes between seven and 16 kilograms of grain or soybeans as animal feed ... compared to meat production, the cultivation of plants as a food source is considerably less land-intensive ... it takes 40 square meters to produce a kilogram of meat, yet that same space could produce 120 kilograms of carrots or 80 kilograms of apples instead

... dietary intake of red meat or processed meat has no positive association with the occurrence of prostate cancer, according to a new meta-analysis of 26 studies ... the review, published in nutrition journal, looked at data from 15 large scale prospective studies on red meat and 11 studies investigating processed meats and cancer risk – finding that consumption of red or processed meats overall have no association with prostate cancer ... “the results of this meta-analysis are not supportive of an independent positive association between red or processed meat intake and prostate cancer,” stated the researchers, led by dr dominik alexander of exponent health sciences practice ... it has been suggested that red meat or processed meat may be responsible for increasing the risk of prostate cancer ... over the last decade, several large cohort studies of meat intake and prostate cancer have been published ... in a recent systematic review of dietary factors, it was suggested that high meat consumption may increase the risk of prostate cancer (journal of human nutrition and dietetics, doi: 10 ... x ); however the authors note that findings across the collective body of prospective cohort studies have not produced results to suggest a positive association in their 2007 report on diet and cancer, the world cancer research fund/american institute for cancer research concluded that there was “limited evidence from sparse and inconsistent studies suggesting that processed meat is a cause of prostate cancer,” however the current authors noted that the assessment was based on only four cohort studies

... the appearance of meat substitutes in a meal may have more of an effect on consumer acceptance than flavour and texture, suggests a new study ... meat consumption has come under the spotlight in recent times, as excessive consumption of meat, especially red meat, has been linked to increased risk of various cancers and other lifestyle diseases ... some countries, such as sweden and germany, have incorporated environmental advice on meat eating into dietary guidelines alongside health advice ... in 2007 dr rajendra pachauri, chair of the united nations’ intergovernmental panel on climate change (ipcc) and winner of the 2007 noel peace prize, suggested that food manufacturers could contribute to the reduction in meat consumption by tweaking product formulations to replace some of the meat in prepared foods with alternatives ... researchers for the new study, which has been accepted for publication in the journal food quality and preference, set out to investigate the role of meal context on the acceptance of meat substitutes ... vegetarians and people with allergies to any of the replacements were excluded, and the participants had varying levels of meat consumption ... in general, use of meat substitutes was low, however ... the first assessed the role of appropriateness and meal context on acceptance, and meat substitutes of the same brand and constitution, but with a different shape and appearance (pieces versus mince) were served in four different meal concepts (rice, spaghetti, soup, and salad) ... participants appropriateness, liking, and intention to use the meat substitute before and after tasting

... although the study was not designed to explain this association, the researchers hypothesized that meat consumption may produce toxic "end products" that can damage the digestive tract, such as ammonia or hydrogen sulfide ... prior studies have linked an increased risk of ibd to high consumption of certain fats and sugars, but the current study is the first to make a link to meat consumption