Red meat has no link to cancer and reports which suggest so are ‘weak’

Researcher and associate professor Bradley Johnston told the national press: “Based on the research, we cannot say with any certainty that eating red or processed meat causes cancer, diabetes or heart disease.”

It said participants enjoyed eating meat, considered it an essential component of a healthy diet, and tended to be unwilling to change their meat consumption.

AHDB head of meat marketing Liam Byrne said it was heartening to see the ‘positive report’ welcomed by academics as being robust, as previous advice to cut out red meat was ‘based on assumptions’ rather than scientific research.

Half-truths

He said: “This is a shot in the arm for our producers, processors and butchers who have been besieged by negativity around red meat for so long, based on half-truths and ill-informed opinion.

“The study shows evidence suggesting red meat can have an adverse effect on health is weak, at best, and certainly not strong enough to confidently suggest lifestyle changes for those perceived to eat more than the recommended weekly amount of 500g.

“Sadly, we continue to see those with an alternative agenda crying foul and expressing public outrage at this report.”

The National Sheep Association (NSA) added it was ‘not surprised’ to see a new report showing there was no significant link between red meat and cancer.

NSA chief executive Phil Stocker said: “This report shows the correlation linking red meat consumption and cancer is limited and shows the evidence is inadequate to support calls for reduced consumption.”