Comments on: Tell the feds: “Yes to less meat, more plants”

By: Mahsa Ghahri

Mahsa Ghahri — Tue, 21 Apr 2015 17:46:07 +0000

I support the DGAC Report’s conclusion that the Dietary Guidelines for American should include a recommendation to “lower red and processed meats.” The general public are confused by conflicting health messages. Behavioural
research indicates that there is a need for consistency in nutrition communications to the general public. Conflicting messages are interpreted as an excuse to reject or re-interpret messages to suit individual desires
rather than health authority advice.
Red meat is a good source of protein and provides vitamins and minerals, such as iron and zinc. But evidence shows that there is probably a link between eating red and processed meat and the risk of bowel cancer. People who eat a lot of these meats are at higher risk of bowel cancer than those who eat small amounts.
According to a study by UC Sandiego scientists, the chemicals that are included in red meat are not natural to human body and this can increase the chance of cancer. N-acetytransferases genetic polymorphism play a key role in increasing the chances of oesophageal cancer. A study by Matejcic found that N-acetytransferases polymorphism may modify the envrionemental risk factors and play a key role in detoxification of carcinogens. The evidence from the expert report that red meat is a cause of colorectal cancer is convincing. This evidence is much stronger now than it was in the mid-1990s. Red meat contains substances that are linked to colon cancer. For example, heme iron, the compound that gives red meat its color, has been shown to damage the lining of the colon. In addition, some studies have suggested that our gut microbiota can break down carnitine, a compund found in the red meat, which can lead to cardiovascular disease. Studies also show that people who eat a lot of red meat tend to eat less plant-based foods, so they benefit less from their cancer-protective properties. Eating a diet that is high in fruits and vegetables, whole grains, and nuts is more health promoting.

By: michele

michele — Tue, 21 Apr 2015 03:57:02 +0000

Hi Mahsa, thanks for your interest. Please be sure to submit your comment to the government, not just to me!
You can do that here: http://www.health.gov/dietaryguidelines/dga2015/comments/writeComments.aspx

By: Mahsa Ghahri

Mahsa Ghahri — Tue, 21 Apr 2015 03:45:59 +0000

I support the DGAC Report’s conclusion that the Dietary Guidelines for American should include a recommendation to “lower red and processed meats.” This has great potential to improve the country’s health.
According to a study by UC Sandiego scientists, the chemicals that are included in red meat are not natural to human body and this can increase the chance of cancer. N-acetytransferases genetic polymorphism play a key role in increasing the chances of oesophageal cancer. A study by Matejcic found that N-acetytransferases polymorphism may modify the envrionemental risk factors and play a key role in detoxification of carcinogens. In addition, some studies have suggested that our gut microbiota can break down carnitine, a compund found in the red meat, which can lead to cardiovascular disease. Eating a diet that is high in fruits and vegetables, whole grains, and nuts is more health promoting.