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October 31,
2007
To: State Partner
and Stakeholder Organizations
Contact: Mary K. Young,
Nutrition, NCBA Denver (on-site
in D.C.)
Jacque
Matsen, Issues Management, NCBA
Denver, 303/850-3383
Subject: Red meat and
cancer link “convincing” says
report
According
to the American Institute for
Cancer Research (AICR) this
morning, the “evidence” linking
red meat and cancer risk is
“convincing” so its panel of
experts recommends limiting red
meat consumption to 18 ounces
(cooked) per week (about 2.6
ounces per day). They go on to
claim that the evidence suggests
a 15 percent increase in cancer
risk for every 1.7 ounces of red
meat beyond the recommendation.
The full report is available
online at
http://www.dietandcancerreport.org/?p=ER.
These
findings contradict those of a
recent independent analysis of
all the research on red meat and
cancer that found no evidence of
a causal relationship between
the two. This thorough review
was conducted with beef industry
funding by Exponent, a leading
scientific research and
consulting firm with a focus on
nutritional epidemiology (http://www.beef.org/uDocs/exponentfinal.pdf).
The results
of the 2007 World Cancer
Research Fund (WCRF)/AICR report
“Food, Nutrition, Physical
Activity, and the Prevention of
Cancer: a Global Perspective”
are being released during a 9:30
a.m. ET press briefing in
Washington, D.C. today by AICR’s
Vice President for Education
Jeffrey Prince and AICR panel
members Dr. Walter Willett from
the Harvard School of Public
Health and Dr. W. Phillip James
with the International Obesity
Task Force in the U.K.
Although
James said “The most striking
finding is that excess body fat
increases risk for numerous
cancers,” the group implicates
what they call “energy dense”
foods like burgers, French fries
and milk shakes for contributing
to obesity and recommends
avoiding them as a way of
reducing body fat. WCRF and AICR
are calling today’s report the
“most comprehensive of its kind
to-date” because its
international expert panel of 21
people reviewed more than 7,000
studies in reaching their
conclusions.
WCRF/AICR
released the first global report
on cancer in 1997. They say the
“evidence” on red meat and
colorectal cancer is “more
convincing that it was a decade
ago.” And based on what they
deem to be convincing evidence
for processed meats, recommends
avoiding foods like bacon, ham
and sausage altogether.
The
official U.K. release occurred
at a 7 a.m. ET press conference
in London earlier this morning.
Coverage has been trickling in
from the U.K. since news of the
report was leaked this weekend.
Early U.S. coverage today has
been focused on obesity with a
mention of the recommended
servings for red meat. Outlets
covering the news so far include
NBC’s Today Show, the CBS Early
Show and several local morning
news stations as well as an LA
Times article (http://www.latimes.com/features/health/la-na-cancer31oct31,1,1252247.story?ctrack=1&cset=true).
We expect media reporting on the
news to pick up after the press
conference so we are monitoring
coverage throughout the day and
will respond as appropriate.
The
recommendations for red meat are
related to two of the 10
highlighted in the report: 1) Be
as lean as possible within the
normal range of body weight; 2)
Be physically active as part of
everyday life; 3) Limit
consumption of energy-dense
foods. Avoid sugary drinks; 4)
Eat mostly foods of plant
origin; 5) limit intake of read
meat and avoid processed meat;
6) Limit alcoholic drinks; 7)
Limit consumption of salt; 8)
Aim to meet nutritional needs
through diet alone; and then two
recommendations for special
populations, 9) Mothers to
breastfeed; children to be
breastfed; 10) Cancer survivors
to follow the recommendations
for cancer prevention.
Today’s
release precedes a two-day
“launch” conference based around
the 10 report recommendations (http://www.wcrf.org/launchconference/index.lasso).
The NCBA
statement is included at the
bottom of this e-mail and is
available online at
www.BeefNutrition.org, where
all consumer and media cancer
information is housed. It is
being posted to PR Newswire,
handed out to reporters covering
today’s event and sent to our
list of top-tier, targeted
health reporters. A staff team
is working on-site with the
other North American meat
industry groups and scientific
expert spokespeople to provide
perspective to the consumer
media.
Please use
the following messages when
responding to questions about
the report and the role of beef
in a healthy diet:
WCRF/AICR
Report Key Messages
October 31,
2007
The WCRF/AICR
recommendations about red meat
go beyond what science really
supports. The fact is there are
volumes of research about the
benefits of red meat in a
healthy diet that far outweigh
anything we’ve seen today.
As a
responsible industry, we wanted
to know more about what the
science said about red meat and
cancer so we commissioned a team
of leading independent experts
to examine the evidence and they
found no evidence that red meat
causes cancer.
These researchers reviewed more
than 500 scientific studies
involving meat and six types of
cancers and found no evidence
that red meat causes cancer.
This scientific review evaluated
12 variables against six kinds
of cancer: colorectal, prostate,
pancreatic, stomach, breast and
kidney cancer.
Out of 72 relationships
assessed, there were only a
couple patterns of weak
associations that require
further research.
If asked: The only patterns of
associations were between red
and processed meat and
colorectal cancer in men, and
processed meat and stomach
cancer yet these associations
were considered weak (1.5 RR or
less), inconsistent and most
were not statistically
significant.
This team of leading experts
recently completed a
comprehensive and extensive
analysis called “An Assessment
of Red Meat and Cancer Risk.”
They analyzed the research based
on the best known scientific
method for evaluating
evidence---know as the
Bradford-Hill criteria.
These researchers conducted a
similar review process as the
WCRF/AICR panel followed.
This research team and the WCRF/AICR
panel both conducted a
comprehensive medical database
search to locate published
studies on red meat and cancer
risk.
The
research team then followed a
systematic literature review
process to evaluate the
available epidemiological data.
In
addition, a review published by
the Dietitians Association of
Australia concluded “The
evidence that eating red meat
increases the risk of colorectal
cancer remains weak and
inconsistent.” The review author
cited two examples:
A pooled
analysis of 76,000 men and women
that confirmed that there is no
support whatsoever that
vegetarian lifestyle provides
any protection from colorectal
cancer.
Another
pooling analysis at Brigham and
Women’s Hospital and Harvard
University combined 14
prospective studies of 725,258
subjects and in the only
publicly available document
reporting on their findings (an
abstract), concluded, “these
prospective data do not support
a positive association between
higher red meat and fat intake
and colorectal cancer risk.”
We disagree
with the WCRF/AICR
recommendations about red meat
because there is no conclusive
scientific evidence to support
them.
It would be
irresponsible to recommend
eliminating any single food from
the diet based on this report
alone.
The body of
scientific evidence does not
support a causal relationship
between red meat and cancer.
Nothing in
this report proves that an
increase or decrease in red meat
consumption has a direct impact
on cancer risk.
In fact,
the body of scientific evidence
on red meat and cancer does not
consistently define or track the
actual amount of red meat people
were eating.
There’s
simply nothing in this report
that should change the way
people enjoy red meat as part of
a healthy, balanced diet.
Based on
the review of the data, there is
no convincing scientific
evidence that supports changing
current dietary guidelines for
eating red meat as part of a
healthy diet.
The Dietary
Guidelines, as well as
long-standing recommendations
from health organizations, are
based on extensive scientific
research and Americans’ nutrient
needs to lead a healthy
lifestyle and prevent disease.
The Dietary
Guidelines remain scientifically
sound.
The most
important dietary advice people
can follow to decrease cancer
risk are the 2005 Dietary
Guidelines, which recommend a
nutrient-rich, balanced diet of
fruits, vegetables, whole
grains, low- and nonfat dairy,
and lean meat.
A healthy
diet as recommended by the
Dietary Guidelines includes a
variety of nutrient-rich foods
within and among all food
groups, such as:
·Colorful fruits and vegetables
·Whole,
fortified and enriched breads,
pastas and cereals
·Low- and
nonfat milk, cheese and yogurt
·Lean
meats, including lean beef,
pork, poultry, eggs, fish and
beans
In its
Guidelines on Nutrition and
Physical Activity released last
year, the American Cancer
Society recommends a dietary
pattern consistent with the
Dietary Guidelines.
In fact,
according to a clinical trial
reported in the October 2007
Journal of Nutrition, men and
women who followed the USDA Food
Guide MyPyramid recommendations
had a significantly reduced risk
of colorectal cancer. Men who
complied with the USDA Food
Guide experienced a 26 percent
reduced risk, while women had an
18 percent reduced risk for
colorectal cancer.
Leading
health organizations, such as
the American Dietetic
Association, continue to
recommend eating lean meat to
maintain a healthful, balanced
lifestyle.
The Dietary
Guidelines and MyPyramid
recommend adults eat 5 ˝ ounces
(or 156 grams) of lean protein
each day.
Most
Americans are already consuming
red meat well within these
guidelines.
On average,
adults are consuming 2.3 ounces
(65 grams) of red meat each day.
In
addition, many Americans are not
meeting recommended servings
from the meat group, based on
caloric intake, placing them at
risk for nutritional
deficiencies. (Source: Pyramid
Servings Intakes by U.S.
Children and Adults 1994-96,
1998, Community Nutrition
Research Group, Beltsville Human
Nutrition Research Center,
Agricultural Research Service,
October 2000.)
More than 70 percent of all
females age 20 and older are not
eating the recommended servings
from the meat group each day.
More than 40 percent of all
males age 20 and older are not
eating the recommended servings
from the meat group each day.
More than 80 percent of girls
ages 2-11 are not eating the
recommended servings from the
meat group each day.
Nearly 80 percent of boys ages
2-11 are not eating the
recommended servings from the
meat group each day.
The nutrients in beef, including
high-quality protein, iron and
zinc are essential for healthy
growth and development
throughout the lifecycle.
A
substantial body of evidence
shows the nutrients in lean
beef, such as protein, iron,
zinc and B-vitamins, help
maintain a healthy weight, build
muscle and fuel physical
activity – all of which play an
important role in a healthful
lifestyle and disease
prevention.
A growing
body of scientific evidence
supports the role of protein in
helping people lose and/or
maintain a healthy weight.
The
high-quality protein in lean
beef helps sustain you and
builds, maintains and repairs
muscle.
Iron helps
deliver oxygen to working
muscles and is required for
energy metabolism.
Zinc is
involved in energy metabolism
during physical activity and
plays a role in muscle building
and recovery.
B vitamins
help convert foods that you eat
into energy to fuel activity.
Research
shows iron, zinc and B vitamins
play an essential role in
developing and maintaining
cognitive ability across the
lifecycle. In fact, 4 million
children in the U.S. are
iron-deficient, and childhood
iron deficiency anemia is
associated with behavioral and
cognitive delays. Zinc plays an
important role in improving
recall skills, reasoning,
psychomotor function and
attention in growing children,
and emerging research shows B
vitamins can help protect
against cognitive declines later
in life.
Lean beef
is a naturally rich source of
nine essential nutrients that
are needed for a healthy, active
lifestyle.
On average,
one 3-ounce serving of lean beef
provides only 179 calories and
is an excellent source of:
protein, zinc, vitamin B12,
selenium and phosphorous, and a
good source of: niacin, vitamin
B6, iron and riboflavin.
There are
now 29 cuts of beef that meet
government guidelines for lean,
so it’s easy for people to “go
lean with protein” and follow
the Dietary Guidelines.
(As a
registered dietitian and mom), I
feel good feeding beef to my
family.
I’ve
reviewed a significant amount of
the scientific literature on
this topic, so I’m making a very
informed decision when I choose
beef for my family.
The proven
health benefits of consuming of
eating red meat far outweigh any
of the scientific data on red
meat and cancer.
We not
only provide a high-quality
protein to feed the world – we
also feed beef to our own
families. Our review of the
science shows that people can
feel confident including lean
beef as part of a healthful
diet.
·Cancer
risk is not about diet alone.
It’s
important to put risk into
perspective; cancer is a highly
complex disease with many
contributing factors.
It’s how
you live, not any single food,
that matters most in reducing
cancer risk.
Individual
foods cannot be considered in
isolation, when it comes to
optimal health and disease
prevention.
Leading
health organizations, including
the American Cancer Society,
emphasize that foods and
nutrients may have additive or
synergistic effects on health
and need to be considered in the
context of the total diet.
In
assessing cancer risk factors,
obesity and physical inactivity
have a significantly higher risk
association than red meat
consumption.
In the
United States, 14-20 percent of
all cancer-related deaths are
related to overweight/obesity. (ACS
Guidelines on Nutrition and
Physical Activity, 2006)
If you want
to talk about reducing cancer
risk, let's get down to what the
science really says. Research
continues to show that not
smoking, responsible alcohol
consumption, maintaining a
healthy weight and regular
physical activity are much more
important to your cancer risk
than eating any individual food.
In fact, when it comes to
managing weight, many studies
have shown lean protein, like
lean beef, along with regular
activity can make a real
difference.
The most
important thing we can do to
prevent any chronic disease,
including cancer, is to lead a
healthy lifestyle which includes
not smoking, using alcohol
responsibly, maintaining a
healthy weight, and choosing a
diet consistent with the Dietary
Guidelines which includes
fruits, vegetables, whole
grains, low-fat dairy products
and lean meats.
NCBA
Statement on 2007 WCRF/AICR
Second Expert Report on Food,
Nutrition and Physical Activity
and the Prevention of Cancer:
Report
Offers “Bad Advice” about Red
Meat and Cancer
Another
Scientific Review Finds No Link
Mary K. Young, M.S., R.D., Vice
President, Nutrition,
National
Cattlemen’s Beef Association
October 31,
2007
“The WCRF/AICR
recommendations about red meat
and cancer are unsubstantiated
and offer bad advice for
consumers. There are volumes of
research about the benefits of
red meat in a healthy diet that
far outweigh anything we’ve seen
today.
“There is
no evidence red meat causes
cancer, according to a recent
“Assessment of Red Meat and
Cancer” by independent
scientists. The comprehensive
review evaluated every available
epidemiological study on red
meat and six types of cancer and
concluded there was no causal
link. How the WCRF review could
come to a different conclusion
is perplexing.
“At a time
when Americans are overfed and
undernourished, the report’s
recommendations are especially
disturbing as they are based on
weak and inconsistent data.
“Lean beef
can be an important part of the
solution to the nation’s weight
problem because the protein in
lean beef helps control appetite
and build muscle mass, which is
essential to maintaining a
healthy weight.
“Beef is
the number one source of protein
in the diet, which is a
fundamental building block to
muscle development. In addition,
the other nutrients in lean beef
– such as iron, zinc and
B-vitamins – play a critical
role in health by preventing
anemia, promoting cognitive
function, and building a healthy
immune system.
“The
Dietary Guidelines for
Americans, as well as
long-standing recommendations
from leading health
organizations, continue to
recommend lean, nutrient-rich
meat as part of a healthy
lifestyle. Dietary Guidelines
and MyPyramid recommend adults
eat 5.5 ounces of lean protein
each day, and, on average,
Americans are consuming 2.3
ounces of red meat each day
which is well within these
guidelines.
“When
considering cancer risk, it’s
important to look at what the
science actually says: don’t
smoke, use alcohol responsibly,
be physically active, maintain a
healthy weight and follow a diet
consistent with the Dietary
Guidelines which includes
fruits, vegetables, whole
grains, lowfat dairy products
and lean meats.
“As a
mother and a dietitian, I can
tell you there is simply nothing
in this report that should
change how people enjoy
nutrient-rich beef as part of a
healthy, balanced diet.”
# # #
To speak
with NCBA representatives and/or
other scientific experts who can
offer a perspective on this
report, please contact: Meghan
Pusey at 720-840-8744.
B-roll is
available at 3:00-3:15 PM ET on
October 31 at GA 26C/17 DL
4040V.
Funded by
The Beef Checkoff
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