Red and Processed Meat: Health Risks, Environmental Impact, and the Need for Change
Emotions can run high when the topic of how much red and processed meat to eat is raised. For many of us, eating these foods is culturally important – often tied to specific dishes and traditions. That’s why this week’s landmark new report from the World Health Organization (WHO) is welcome. The report focuses explicitly on what the science says about how red and processed meat affects our health – and the health of the ecosystems on which we depend.
Moderation is important when it comes to red and processed meat consumption. In high-income countries, we tend to eat too much red meat, which increases the risk of certain cancers and heart disease. Processed meat, such as salami, should be approached with even greater caution due to a clearer link to cancer risk.
The key takeaway from the report is to eat less red meat, avoid processed meat, and choose meat that is farmed under better conditions. However, this is not always easy or affordable for everyone. Therefore, it is crucial to implement policy changes that prioritize our well-being and the health of the planet in our food systems.
While red meat is a rich source of important nutrients such as iron, B-vitamins, and essential amino acids, these nutrients can also be found in beans and legumes. Many cultures have developed healthy diets without relying heavily on red meat by including beans and legumes. It is important to note that in populations experiencing food insecurity, red meat serves as an important source of nutrition, so advising them to avoid it would not be appropriate.
However, in parts of the world where red meat intake is excessive, such as Australia, the risks of chronic diseases such as bowel cancer and cardiovascular disease are higher. Processed and ultra-processed meats carry even greater health risks, especially when consumed in excess. Processed meat has been classified by the WHO as a Group 1 carcinogen due to strong evidence linking its consumption to cancer risk.
Apart from the health risks, the way we produce red and processed meat also poses significant environmental and sustainability issues. Livestock farming contributes up to 78% of all greenhouse gas emissions from agriculture, with cattle farming being a major contributor. Moreover, deforestation for livestock farming destroys biodiversity and contributes to climate change. Intensive farming practices on an industrial scale increase the risk of antimicrobial resistance and the transmission of zoonotic diseases.
The dominance of large corporations in meat production further exacerbates these issues. Intensive farming techniques such as feedlots and overuse of antibiotics are spreading as low- and middle-income countries increase their meat consumption. It is essential to transition to more sustainable and humane farming practices to reduce the risks of antimicrobial resistance, zoonotic diseases, greenhouse gas emissions, and biodiversity loss.
To address these concerns, it is crucial for governments to play a role in promoting healthy and sustainable diets. Policies should encourage agro-ecological farming practices, tackle corporate concentration of meat production, penalize antibiotic overuse, and subsidize healthier options like beans and legumes. Taxing heavily processed meat-based foods is another potential solution. By implementing sensible policies, we can potentially shift cultural norms and value healthier and more sustainable food choices.
Simply swapping red meat for different types of meat is not a comprehensive solution, as intensive farming practices also prevail in poultry production. Ultra-processed plant-based meats may also have their own health implications. Instead, it is advisable to focus on minimally processed whole foods and sustainably produced foods from animals. However, governments must make these options affordable and accessible to the public.
It is important to note that the WHO report does not advocate for completely eliminating red meat from our diets. Rather, it presents the evidence regarding the health impact and encourages reducing habitual consumption. This nuanced approach allows individuals to make informed decisions about their meat consumption while considering their own unique circumstances and cultural practices.
In conclusion, the evidence presented in the WHO report highlights the need for change in our approach to red and processed meat consumption. It is essential to prioritize the well-being of both individuals and the planet by reducing excessive meat consumption, supporting sustainable farming practices, and implementing policies that promote healthier and more environmentally friendly food systems. By making these changes, we can protect our health and the health of the ecosystems we rely on.
