Overconsumption+Kills

Jessica Mallory Student No: 8833656 Tutor: Jey Rodgers **The Artefact **
 * Overconsumption Kills? **

The above artefact depicts basic tips to becoming a flexitarian. The flexitarian concept simply involves decreasing your weekly meat consumption. This posters was developed by two women who promote flexitarianism in their blog by posting tips, tricks and information. This lifestyle change supports human health, reduced animal cruelty and effects of global warming (Flexitarian, n.d.).

**Public Health Issue ** Food Standards Australia New Zealand (FSANZ, 2001) defines meat as ‘the whole or part of the carcass of any buffalo, camel, cattle, deer, hare, pig, poultry or sheep, slaughtered other than in a wild state’. The public health issue that is being examined is the nutrition value of meat and the destructive consequences of overconsumption. The overconsumption of meat is detrimental to human health, causing various illness which affect the Australian population and potentially the Australian healthcare system.

**Literature review ** Research conducted by Ruxton (2011, p. 42-43), outlines that each type of meat provides different essential nutrients for human health. The dietary nutrients from meat, that have major benefits in growth and development, are protein, iron and vitamin B12. Nutrient Reference Values (n.d.) specifies that protein is a most important component in the Australian diet, as it is used by the body to maintain bodily function and create new cells and tissues. Iron is especially important to all body tissues, as it forms haemoglobin and transports oxygen around the body. The Australian Guide to Healthy Eating (2013) suggests that from 6 months of age, children should be starting to consume pureed meats for iron, as well as, recommending that meat be consumed at all life stages. Lastly, Vitamin B12 is important for neurological function and blood function.



These are just a few of the vital nutrients that meat provides and there is large body of evidence that substantiates the hypothesis that consumption of meat is healthy for the human body in reasonable proportions. The next section is dedicated to the research and studies that surrounds the health effects of overconsumption of all types of meat.

Over consumption of meats is prevalent in Australian culture. For example, Meat & Livestock Australia (2012, para 2) statistics illustrate that, on average, the Australian market consumes 742, 000 tonnes cwt of beef each year. This has been linked with high risk of obesity, cardiovascular disease (CVD) and cancer, as identified in a case control study surrounding cancer, meat and cooking methods (Stefani et al, 2012). There are observational studies showing the relationship between eating red and processed meats and these illness. The Rohrmann et al (2013), study was conducted with over 400, 000 participants and the effects of meat on mortality and specific diseases were observed. The results concluded that processed meats were the main meat product that increased rates of mortality. Poultry and white meats were found to have no correlation.

It has been publicised that Australia is experiencing an obesity crisis. This is confirmed by statistics from The Australian Institute of Health and Welfare (2013, para 3) stating 3 in 5 Australian adults are overweight or obese. The overconsumption of processed meats, in particular, has been linked as a contributing factor to obesity. This is due to the types of Trans and saturated fats that process meats contain (Ruxton, 2011, p. 45). Obesity increases a person’s risk for diabetes, cancers and cardiovascular disease (Australian Bureau of Statistics, 2012). Other meats often contain lower amounts of these fats. For example, breeding and feeding practices can reduce the amount of fat in the animals that provide red meat, such as lamb and beef (Dunshea, D’Souza, Pethick, Harper, Warner, 2005, p. 9). Australian Bureau of Statistics (2011) state the two major causes of deaths in Australia are heart disease related. With the connection between high levels of meat consumption and higher risk of heart disease, this issue is relevant to Australians. The potentially harmful component of meat is the saturated fats levels which have been attributed to causing these various illnesses (World Health Organisation, 2012, p. 2). It is important to note that overconsumption of meats, along with overconsumption of other food groups can lead to obesity and therefore cause cardiovascular problems.

Cancer has also been linked to overconsumption of meats but as Ruxton et al (2011, p. 46), stated this may be due to cooking methods causing carcinogens, which is further reiterated by Stefani et al (2012). More research needs to be conducted before findings are legitimised.

For this purpose, it is important to make the necessary distinctions and limitations to these studies and research materials. The difference between fresh meats and processed meats needs to be stated. Processed meats are often dried, salted or have ingredients added to them which can increase there saturated fat content and sodium levels (Ruxton, 2011). Another important distinction is that the definition of ‘meats’ for every culture and study is different, possibly manipulating the findings. One possible limitation in these studies is that participants with poor eating habits can be an indicator of other habits that may increase their risks for these illnesses, such as lack of exercise. Many studies may be limited because they cannot eliminate or correct for outside influences to accurately prove these theories. Although these statements are true, collectively these studies do show that overconsumption is unnecessary and unhealthy.

The next recommended step is that studies need to be compiled on the precise amount of red and processed meats that should be consumed on a daily or weekly basis. The Australian Guide to Healthy Eating (2012) does contain suggested servings each day. Whether this amount is too high is yet to be speculated. “The Australian Dietary Guidelines provide information on the types and amounts of foods, food groups and dietary patterns that aim to promote health and wellbeing, and reduce the risk of diet-related conditions and chronic disease”(Australian Guide to Healthy Eating, 2012). Therefore, it is a general population based guide and does itself have limitations.

**<span style="font-family: Verdana,Geneva,sans-serif; font-size: 120%;">Cultural and Social Review ** media type="custom" key="24294736" align="center"

<span style="font-family: Verdana,Geneva,sans-serif;">Australia consists of a diverse range of cultures, which incorporates a large number of cuisines. However, as the video represents, it is fairly well known that a majority of Australian’s love their meat. Anything from a meat pie to a barbeque on Australia Day. A major social trend is the increased consumer demand for more meat and better cuts (Meat & Livestock Australia, 2013). This is why overconsumption of meat is a culturally appropriate topic in Australia. <span style="font-family: Verdana,Geneva,sans-serif;">This public health issue is not an overly publicised problem, especially in Australia, but is most popularly construed in the media. Newspapers, magazines and some reputable sources are explaining to the public that this is an issue that needs noting and redressing. The Australian Society of Vegetarians seems to be one of few organisation promoting the cessation of meat ingestion for the benefits of human health. The World Health organisation has suggested at the Rio UN Conference (2012, p. 2), that this matter is a top priority.

<span style="font-family: Verdana,Geneva,sans-serif;">Other organisation such as Peta and Oxfam also have articles on their websites supporting a reduction in meat eating. However, these organisation are promoting the lifestyle change for the protection of animals and dismissal of animal cruelty, along with the negativities associated with global warming.

<span style="font-family: Verdana,Geneva,sans-serif;">It is evident, through research, that much of the social theory surround eating less meat is directly related to mistreatment of animals. Utilitarian and vegetarian philosopher, Peter Singer, is well known for his views of the ethical treatment of animals (Utilitarian, n.d.). There is also the Theory of Speciesism, “which is the discrimination based on species” (Merriam-Webster, 2013). This theory supports the belief that humans should not be eating animals just because they consider ourselves the superior species.

<span style="font-family: Verdana,Geneva,sans-serif;">“In 2008, the total annual cost of obesity to Australia, including health system costs, loss of productivity costs and carers' costs, was estimated at around $58 billion” (ABS, 2012). Considering the statistics already presented on the obesity and rates of cardiovascular disease, this is a largely impacting problem for Australians, particularly for males. ABS (2012) states males from various age groups generally consume more meats than females putting them at higher risk. It is important to mention, this issue does not affect all Australian, as there a several cultural and social groups that chose not to consume meat on a daily basis.

<span style="font-family: Verdana,Geneva,sans-serif;">Continued research needs to be established to address this public health issue. Outcomes from additional research can then be reflected in changes to the Australian Guide to Health Eating, as well as, developing promotions to better inform the general public. Promotions could possible even follow the cultural artefact in the form of a flexitarian diet.

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**<span style="font-family: Verdana,Geneva,sans-serif; font-size: 16px;">Analysis of Artefact ** <span style="font-family: Verdana,Geneva,sans-serif;">The artefact distinctly represents my personal beliefs that eating less meat is a priority for human health. It is succinctly proven that meat is an essential source of nutrients to the human body but overconsumption can be harmful. Using basic tips as provided by the artefact, everyone could reduce their consumption. Overall reduction will not only improve benefits of human health but animal cruelty and global warming issues, which are often associated with meat consumption. It is evident that more research needs to be completed around the specific health effects of overconsumption. Until more evidence is developed I personally believe that complete removal of meat from the diet would be an unhealthy choice for the overall population. Not eating meat is a personal decision, as long as individuals know they can incorporate and maintain the nutrients, from other food groups, that are usually supplied by meat products.

<span style="font-family: Verdana,Geneva,sans-serif;">This assessment has allowed me to do extensive research and consider my own opinion on this topic. In my research I discovered many different viewpoints of social theory. Not all that were relevant for this assignment but broaden my knowledge and understanding. In addition, I learned that there are a multitude of groups in society that need to be considered when it comes to public health. In future, I will try to contemplate topics and issues from all cultural, social and scientific perspectives.


 * <span style="font-family: Verdana,Geneva,sans-serif;">Wiki Reflections **

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 * <span style="font-family: Verdana,Geneva,sans-serif;">References **

<span style="font-family: Verdana,Geneva,sans-serif;">Australian Bureau of Statistics. (2011). Cause of Deaths, Australia, 2011. Retrieved October 29, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australian Bureau of Statistics. (2012). Gender Indictor, Australia. Retrieved October 28, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australia Bureau of Statistics. (1995). National Nutrition Survey: Foods Eaten, Australia. Retrieved October 31, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australia Government: Australian Institute of Health and Welfare. (2013). Overweight and Obesity. Retrieved October 31, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australia Government: Department of Foreign Affairs and Trade. (2012). People, culture and lifestyle. Retrieved October 30, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australian Government: National Health and Medical Research Council. (n.d.). Nutrient Reference Values. Retrieved October 29, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australia Government: National Health and Medical Research, Department of Health and Ageing. (2013). Australian Guide to <span style="font-family: Verdana,Geneva,sans-serif;">Healthy Eating. Retrieved October 30, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Australia Vegetarian Society. (2007). About Us. Retrieved October 29, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Dunshea, F. R., D’Souza, D. N., Pethick, D. W., Harper, G. S., & Warner, R. D. (2005). Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat. //Meat Science, 71//(1), 8-38. doi: 10.1016/j.meatsci.2005.05.001

<span style="font-family: Verdana,Geneva,sans-serif;">Food Standards Australia New Zealand. (2001). Meat and Meat Products. Retrieved October 20, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Flexitarian, eat less meat. (n.d.). About Us. Retrieved October 20, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Meat & Livestock Australia. (2012). Domestic Consumption. Retrieved October 29, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Merriam-Webster Dictionary. (2013). Definition: Speciesism. Retrieved October 31, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">Rohrmann, S., Overvad, K., Bueno-de-Mesquita, H., Jakobsen, M. U., Egeberg, R., Tjønnel, A., … Wareham, N. J. (2013). Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition. //BMC Medicine, 11//(1), 1-12. doi: 10.1186/1741-7015-11-63

<span style="font-family: Verdana,Geneva,sans-serif;">Ruxton, C. (2011). The role of red meat in a balanced diet. //Nursing Standard, 26//(7), 41-49. Retrieved from [|http://web.ebscohost.com.ezp01.library.qut.edu.au/ehost/detail?sid=e90adea3-a554-4d10-b54e-b7b9b6711623%40sessionmgr10&vid=1&hid=23&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=afh&AN=37564392]

<span style="font-family: Verdana,Geneva,sans-serif;">Stefani, E., Deneo-Pellegrini, H., Ronco, A. L., Boffetta, P., Correa, P., Aune, D., … Luaces, M. E. (2012). Meat Consumption, Cooking Methods, Mutagens, and Risk of Squamous Cell Carcinoma of the Esophagus: A Case-Control Study in Uruguay. //Nutrition & Cancer, 64//(2), 294-299. doi: 10.1080/01635581.2012.648299

<span style="font-family: Verdana,Geneva,sans-serif;">Utilitarian: Peter Singer. (n.d.). Retrieved October 29, 2013, from []

<span style="font-family: Verdana,Geneva,sans-serif;">World Health Organisation. (2012). Health indicators for sustainable agriculture, food and nutrition security in the context of the Rio+20 UN conference on sustainable development. Retrieved October 31, 2013, from [|www.who.int/foodsafety/fs_management/No_07_AI_Nov05_en.pdf - 39]k