INTERVIEW
Is the consumption of red meat really bad for your health? A study published last Monday by a panel of researchers ensures that there is no evidence. The team reviewed dozens of studies advising to limit the consumption of red meat and sausages to prevent cancer and heart disease. In conclusion, the researchers invite adults to continue their current consumption of meat and sausages, that is to say three to four servings a week on average in Europe and North America.
Several experts, however, denounced the conclusions of this study to the image of Gilles Salvat, Deputy Director General for Research in ANSES (National Agency for Sanitary Safety of Food, Environment and Labor). He was the guest of Laurent Mariotte, Saturday in the table of good live.
"The message passed by this study is not very good"
ANSES recommends a limited consumption of 150g of cold cuts and 500g of red meat - mainly beef and mutton - per week. The agency obtains these results by carrying out, in particular, epidemiological observation surveys that make it possible to analyze the impact of certain diets on health. "This is how we were able to make an association between red meat and the risk of cancer," detailed Gilles Salvat at the microphone of Europe 1. Meat is a good iron supplement for man but iron too much, and associated with other molecules, "may promote colon cancer," he said.
"The message from this study is not very good," he said, "nutritional messages are not used to make people feel guilty, but to make the very big meat eaters reduce their consumption. big eaters are really at risk populations. " According to Gilles Salvat, "to say that recommendations are worthless at all", is then to take the risk "to encourage those who eat a lot not to change their diet".