Research gaps in evaluating the relationship of meat and health.

摘要: Humans evolved as omnivores and it has been proposed that cooking meat allowed for evolution of larger brains led to our success a species. Meat is one the most nutrient dense foods, providing high-quality protein, heme iron, zinc, vitamins B6 B12. Despite these advantages, epidemiologic studies have linked consumption red or processed with obesity, type 2 diabetes, cardiovascular diseases, cancers multiple organs. Most observational report small, increased relative risks. However, there are many limitations such including inability accurately estimate intake, lack prespecified hypotheses, comparisons, confounding from factors - body weight, fruit/vegetable physical activity, smoking, alcohol correlate significantly either positively negatively intake limit reliability conclusions studies. The heterogeneous do not fulfill points by AB Hill in 1965 inferring causality; his important factor was strength association which dietary usually <1.5 but considered adequate virtually all other areas epidemiology outside nutrition. Accepting statistically significant risks "real" associations, field nutrition long list failures beta-carotene lung cancer, low-fat diets breast cancer heart disease confirmed randomized trials. Moderate variety foods enjoyed people remains best advice.