Wednesday, March 28, 2012

Minger via Sisson on the Red Meat Scourge

We’re already 74 days into the new year, which can only mean one thing: it’s high time for our latest episode of Science Says Meat Will Kill You, complete with a brand new study and commercial-free viral media coverage! Have a seat and tune in (or at least set your DVR for later viewing).
If you haven’t had at least one family member, coworker, or soon-to-be-unfriended Facebook acquaintance send you this study as a reminder that you’re killing yourself, you’re either really lucky or your inbox is broken. Thanks to an observational study called Red Meat Consumption and Mortality freshly pressed in the Archives of Internal Medicine, a slew of bold headlines exploded across every conceivable media outlet this week:
Media sensationalism aside, the study does seem to spell trouble for proud omnivores. Unlike some similar publications we’ve seen on meat and mortality, this one says that red meat doesn’t just make you die of heart disease and cancer; it makes you die of everything.
Read more:

Read on at Mark's Daily Apple" if you have not had your fill yet of epidemiological beat down.  I like Minger's style!

Those numbers thrown around in the fear-mongering news clips—20% increased risk of death from all causes for processed meat and 13% increased risk of death from all causes for unprocessed meat—are classic examples of how even the most ho-hum findings can sound dramatic if you spin them the right way (and remember to attribute them to Hahhh-vard). If your risk of dying from a particular disease is 5% to start with, a “20% increased risk” only bumps you up to 6% in the grand scheme of things. That’s a lot less scary. Especially when delectable foods are involved.

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