The American Meat Institute has weighed in on a study published this week about eating red meat, and it objects to the study’s methods and conclusions.
Researchers using data from the European Prospective Investigation into Cancer of 449,000 people said that 3.3% of premature deaths could be prevented if the consumption of processed red meat — sausages and bacon, for instance — was below 20 grams per day.
But Betsy Booren, chief scientist at the American Meat Institute Foundation, issued a statement saying the study is “trying to identify a cause and effect relationship using a research approach that won’t permit such conclusions to be made.”
She criticized as unreliable data that come from participants trying to remember what they ate in the past.
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