Download LeanMeatRisk - Gordon Wayne Watts

LEAN MEAT Health Dangers:
Healthy eating advice aimed at reducing the risk of heart disease often encourages the use of lean meat cuts. However, in a
comparison between a vegetarian diet and a lean meat diet (Kestin, 1989), the vegetarian diet was shown to lower cholesterol more
effectively and so lessen the risk of cardiovascular disease.
--6th paragraph under: “CARDIOVASCULAR DISEASE” heading -- http://www.vegsoc.org/health/vital2.html
Cardiovascular Disease Risk Factors in Free-Living Men: Comparison of Two Prudent Diets, Kestin et al. 1989, American Journal of
Clinical Nutrition, 50, 280: The results of two, fat-modified diets, a lactoovovegetarian one rich in plant-based foods, and another in
which 60% of the plant protein was replaced with protein from lean meat, were compared. While both diets lowered cholesterol
and blood pressure relative to a high-fat diet, the vegetarian diet had a significantly greater cholesterol-lowering effect than the
prudent non-vegetarian diet. --6th paragraph: http://www.thevegetariansite.com/diet_stud.htm
“People who turn to lean red meat and white meat to reduce their cholesterol levels are going to be disappointed because it’s largely
ineffective – about a five per cent reduction at best. Low-fat, vegetarian diets, devoid of all meat, can bring cholesterol down by up to 32
per cent.”
--3rd paragraph under the “Cholesterol and Saturated Fat” heading -- http://www.vegetarian.org.uk/guides/vhfk04.html
“While many think they are doing better by eating “lean” meat, many of these issues, are related to carcinogens that are formed in the
meat during cooking and have nothing to do with the fat content.”
--3rd paragraph: http://nutritionwire.org/Steven4388/nutrition-101/red-meat-cancer-cooking-creates-carcinogens/
“The American Heart Association recommends no more than 6 ounces of lean meat, poultry, fish, or seafood daily.” Google cache, but
page has changed:
http://74.125.47.132/search?q=cache:leePvUpEWkQJ:www.ehow.com/how_4933257_eat-healthy-reduce-health-risks.html+%22lean
+meat%22+%22health+risks%22+-%22Lean+meat+as+part+of+a+balanced%22&cd=1&hl=en&ct=clnk&gl=us
(Note: Below, ‘lean’ meat is not distinguished, but these are included for context.)
"Animal food-groups were directly correlated to mortality from coronary heart disease, defined as sudden coronary death or fatal
myocardial infarction and vegetable food-groups (except potatoes) as well as fish and alcohol were inversely correlated with CHD
mortality. Univariate analysis showed significant positive correlation coefficients for butter (R = 0.887), meat (R = 0.645), pastries (R =
0.752), and milk (R = 0.600) consumption, and significant negative correlation coefficients for legumes (R = -0.822), oils (R = -0.571),
and alcohol (R = -0.609) consumption. Combined vegetable foods (excluding alcohol) were inversely correlated (R = -0.519), whereas
combined animal foods (excluding fish) were directly correlated (R = 0.798) with coronary heart disease death rates."
--Eur J Epidemiol, 1999 Jul, 15:6, 507-15
"The study measured testosterone levels in 696 Oxford University men. Of the study participants, 233 were vegan (ate no animal
products) and 237 were vegetarian (ate milk and dairy products). The remaining 237 subjects were men who ate meat on most days of
the week...vegans had higher testosterone levels than vegetarians and meat eaters."
--British Journal of Cancer, 83(1), July 2000
"The majority of toxic dioxin is and (or) has been derived from industrial chlorination processes, incineration of municipal waste, and
production of certain herbicides. The lipophilic nature of dioxins results in higher concentrations in the fat of animal and fish
products, and their excretion via milk secretion in dairy cattle may result in relatively high concentrations of dioxin contamination in
high-fat dairy products." --Journal of Animal Science, 1998 Jan, 76:1
"Preference for a diet high in animal fat could be a pathogenic factor, and milk and high fat dairy products contribute considerably to
dietary fat intake." --J. Am Coll Nutr, 2000 Apr, 19:2 Suppl.
"Milk and milk products gave the highest correlation coefficient to heart disease, while sugar, animal proteins and animal fats came in
second, third, and fourth, respectively."
--A Survey of Mortality Rates and Food Consumption Statistics of 24 Countries, Medical Hypothesis 7:907-918, 1981
"For ischemic heart disease milk carbohydrates were found to have the highest statistical association for males aged 35+ and females
aged 65+. In the case coronary heart disease, non-fat milk was found to have the highest association for males aged 45+ and females aged
75+, while for females 65-74, milk carbohydrates and sugar had the highest associations...animal proteins contribute to homocysteine
production; however, milk more than meat lacks adequate B vitamins to convert homocysteine to useful products. Lactose and calcium
in conjunction with homocysteine from consumption of non-fat milk may also contribute to calcification of the arteries." --Altern Med
Rev, 1998 Aug, 3:4