Currently browsing posts about: Meat

Christina Leffel, a public health nutritionist in Florida, sent this one, which with both find amusing.

The study: Effects of Adding Lean Red Meat to a U.S.-Style Healthy Vegetarian Dietary Pattern on Gut Microbiota and Cardiovascular Risk Factors in Young Adults: a Crossover Randomized Controlled Trial – The Journal of Nutrition.  VOLUME 153, ISSUE 5, P1439-1452, MAY 2023, https://doi.org/10.1016/j.tjnut.2023.03.013

Method:  19 participants consumed 3 study diets in random order: 1) healthy lacto-ovo vegetarian diet (LOV); 2) LOV plus 3 ounces/d of cooked unprocessed lean red meat (URM); and 3) LOV plus 3 ounces/d of cooked processed lean red meat (PRM). Measures: Fecal and fasting blood samples.

Results: The addition of unprocessed or processed lean red meats to a LOV HDP did not influence short-term changes in bacterial taxonomic composition.  When the data from all three diets were combined, “changes in some bacteria were associated with improvements in TC, LDL-C, triglycerides, and HDL-C concentrations, and TC/HDL-C ratio.”

Conclusions:  Healthy young adults who adopt an HDP that may be vegetarian or omnivorous, including lean red meat, experience short-term changes in gut microbial composition, which associate with improvements in multiple lipid-related cardiovascular risk factors.

Funding: “The study was cofunded by the Pork Checkoff, North Dakota Beef Commission, Beef Checkoff, and Foundation for Meat and Poultry Research and Education. The supporting sources had no role in study design; collection, analysis, and interpretation of data; writing of the report; or submission of the report for publication.

Author disclosures: “During the time this review was conducted, WWC received funding for research grants, travel or honoraria for scientific presentations, or consulting services from the following organizations: U.S. National Institutes of Health, U.S. Department of Agriculture (Hatch Funding), Pork Checkoff, National Pork Board, Beef Checkoff, North Dakota Beef Commission, National Cattlemen’s Beef Association, Foundation for Meat and Poultry Research and Education, American Egg Board, Whey Protein Research Consortium, National Dairy Council, Barilla Group, Mushroom Council, and the National Chicken Council. Additionally, SRL received funding for research grants, travel or honoraria for scientific presentations, or consulting services from the following organizations: U.S. National Institutes of Health, U.S. Department of Agriculture, National Science Foundation, Showalter Research Trust, Grain Foods Foundation, CP Kelco US, OLIPOP, Inc, Council for Responsible Nutrition. YW, T-WLC, MT, and CMC declare no conflict of interest. The funder and these other organizations had no role in the design and conduct of the study, analysis, interpretation of the results, and writing of the manuscript.”

Comment: This is yet another industry-funded study in which the funder claims no role–a statement that always makes me laugh.  That’s what they all say, despite much evidence that the funding influence in such situations can be considerable, although unrecognized.  For details, see my book, Unsavory Truth: How Food Companies Skew the Science of What We Eat.

The meat industry, apparently, is trying to convince vegetarians that they can eat any kind of meat they want and not affect their cardiovascular risk.  This, of course, contradicts tons of other evidence, including associations with cancer risk.  These risks may not be mediated through the microbiome, however.  What this study says is that if you are worried about the risks of meat, you don’t have to worry that it changes your microbiome much, at least under the conditions of this study.

Scotland

The Food and Drink Federation of Scotland is lobbying the government to stop proposals to restrict promotion of HFSS snacks, ostensibly because of inflation.

The industry would like the government to “help ensure the future success of our vital industry by investing in productivity and supporting food and drink businesses on the journey to Net Zero.”

Spain

Spain’s new dietary guidelines recommend limits on meat consumption: a maximum of 3 servings/week of meat, prioritising poultry and rabbit meat and minimising the consumption of processed meat.”

This is a big deal because Spain currently has the highest consumption of red meat in Europe.

European Union

Scientists and health professionals for Nutri-Score, the front-of-package labeling scheme that originated in France, are trying to get it accepted throughout the EU.

They are collecting signatures on a petition to the Europen Commission. 

In an email, Serge Hercberg, the originator of Nutri-Score, writes

The objective of this Group aims to defend science and public health against lobbies and to remind the EC that Nutri-Score has been the subject of numerous studies following a rigorous scientific process justifying its adoption…The lobbies, totally denying science, have managed in recent months to spread at European level their false arguments through platforms, think tanks, associations, web media, lobbying agencies and events organised by permanent representations of certain states to EU.

He invites experts to support this effort.  Information is on the website here.

You can sign on through the contact page.  The more, the better he says.

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I’m indebted to Politico for this one: Federal government won’t stop buying food from meatpacker tied to bribery case.

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The International Political Economy Society (IPES) food section has just issued this report.

Its major thesis: alternative plant- or cell-based alternative meats are not the solution to world food problems.

As the report’s author, Phil Howard, explains in his Civil Eats editorial:

The hype around alternative proteins also diverts our attention away from solutions that are already working on the ground: shifting to diversified agroecological production systems, strengthening territorial food chains and markets, and building “food environments” which increase access to healthy and sustainable diets. These pathways respond holistically to challenges whose breadth and depth have been well-evidenced. They entail transformative behavioral and structural shifts. They require sustainable food system transitions, not merely a protein transition. Yet without a consolidated set of claims and claim-makers behind them, these pathways are systematically sidelined.

Don’t feel like reading the report?  Watch the video.

Other resources:

• Executive summary:  EN | FR | ES | P
• Full report EN | FR | ES | PT 
• Infosheet: Fake meat in the spotlight [EN] — This document is especially useful.

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Chloe Sorvino.  Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat.  Atria Books, 2022.  

This is the first analysis I’ve seen of the meat industry from a business perspective.  Corvino is a business reporter from Forbes and did an amazing research job to do this book, including visiting CAFOs, slaughterhouses (she doesn’t say how she talked her way into it), chicken houses, and alternative meat places.  She also talked to a vast number of experts on all sides of the meat issue.  Full disclosure: she interviewed me and quoted me in the book in a couple of places.

I was happy to do a blurb for it.

Raw Deal is Chloe Sorvino’s deeply reported, first-hand account of how business imperatives drive the meat industry to mistreat workers, pollute the environment, fix prices, bribe, and manipulate the political process, all in the name of shareholder profits.  She argues convincingly for holding this industry accountable and requiring it and other corporations to engage in social as well as fiduciary responsibility.   Raw Deal is a must read for anyone who cares about where our food comes from.

On meat substitutes

I have yet to meet anyone in this industry who says they do not care about climate change.  In fact, many say they are personally driven by their product’s sustainability and environmental potential.  But it’s still all to a certain point.  There’s a reason Impossible Foods is preparing for a potentially $10 billion public listing, and that neither Impossible nor Beyond Meat is registered as public benefit corporations a move that would legally inhibit the companies from putting profit over their environmental mission.  Half of Impossible’s investors come from venture capital firms and the roster even includes a hedge fund, Viking Global Investors. Backers are no doubt ready for an exit, and they want to get Impossible the best deal.  A sustainability halo helps the cause (pp. 169-170).

On support for small local meat producers

Local infrastructure for livestock producers to cook and package products is a key missing link in making local food systems profitable and viable.  Creating lasting impacts wouldn’t cost much.  “We have the information and we have the evidence.  FaWhat we don’t have are the facilities and shared space where multiple people can leverage that at their business’s scale,” Mickie told me.  “It’s just crazy to me to be in a space where we’re trying to meet so many intersecting issues of inequity, and have to prove it one hundred percent, and then in another realm, people are playing with stem cells and getting two hundred million dollars.  We literally feed people and want to do it better )p. 257).

Chloe Sorvino has also published:

• An adapted essay in the Los Angeles Times on universal food access
• An excerpt in Fast Company about whether good meat exists

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My theme for this week is meat, poultry, and their alternatives, starting today with this:

The study: Unprocessed red meat in the dietary treatment of obesity: a randomized controlled trial of beef supplementation during weight maintenance after successful weight loss.  Faidon Magkos, Sidse I Rasmussen, Mads F Hjorth, Sarah Asping, Maria I Rosenkrans, Anders M Sjödin, Arne V Astrup, Nina R W Geiker.  The American Journal of Clinical Nutrition, nqac152, https://doi.org/10.1093/ajcn/nqac152.  

Objectives: “We sought to investigate the effects of healthy diets that include small or large amounts of red meat on the maintenance of lost weight after successful weight loss….”

Trick or Treat?  You can’t make this stuff up.  CORRECTION: No you can’t.  It’s a fake.  Busted.

On the brighter side…

Happy Halloween!

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I subscribe to the British-based newsletter, Food Navigator.  It occasionally publishes roundups of articles on specific topics.  Here’s a sample of articles about current happenings in the meat industry.

• Tyson VP Exclusive Part I: Strong APAC flexitarian consumer base makes alternative protein products ‘very complementary’ Tyson’s plant-based innovations are complementary and not competitors to its existing traditional meat products, claims its Vice President Commercial for APAC in the first part of our exclusive interview…. Read more
• Study linking deaths to red meat ‘appears implausible’ and ‘lacks transparency’: The World Cancer Research Fund International is accusing the GBD 2019 study of ignoring the nutritional value of red meat and lacking rationale. … Read more
• Plant-based brands accused of creating ‘a category failure, maybe one of the biggest in food industry history’: There’s a lot of buzz about plant-based innovation. But according to Julian Mellentin, of consultancy New Nutrition Business, much of this noise comes down to the ‘echo chamber’ created by media, consultants and the investment community. Is plant-based really resonating with consumers? And if not, why?… Read more
• ‘Highly’ marbled cell-based beef bites developed with 3D printing tech Steakholder Foods has coined the ‘first-of-its kind’ and ‘richly marbled’ structured meat product Omakase Beef Morsels…. Read more
• What’s meat’s beef with vegan burgers? The case against ‘meaty’ names for plant-based substitutes For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates…. Read more
• Walmart acquires minority stake in Sustainable Beef:  In a bid to provide its customers with more “high-quality, affordable” beef, Walmart has acquired a minority stake in Nebraska-based Sustainable Beef…. Read more
• Can monkeypox virus be transmitted via food? Experts aren’t ruling it out… Risk of contracting monkeypox through food cannot be completely ruled out, according to experts at the European Centre for Disease Prevention and Control and French food agency ANSES…. Read more

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Coming soon!  My memoir, October 4.

For 30% off, go to www.ucpress.edu/9780520384156.  Use code 21W2240 at checkout.