Do+we+really+need+to+eat+meat+to+be+healthy?

= Is meat really that bad or are we just eating too much of it? = = Sorting the facts from the propaganda. =

Student number: 8668981 Student name: Andrea Fuller Tutor: Michelle Cornford ** Cultural Artefact **



This is a poster from the Lawton Tavern advertising their “1kg Steak Challenge”, whereby anyone who can eat their 1kg steak (plus the chips and salad served with it) will receive a promotional hat and have their photo posted on the “1kg Challenge Chompers” board in the pub. The poster is an example of a number of similar “super sized meal” challenges around Brisbane (and the rest of Australia). The aim of the challenge is to attract customers to either partake of the challenge or watch their mate/s eat the huge steak, and therefore increase the number of patrons in the pub.

Meat, including red meat, is extremely important from a nutrition point of view for human health, particularly in regard to protein, iron and zinc. However, in Australia we eat far in excess of the 2013 Australian Dietary Guidelines regarding the recommended consumption (maximum of 7 serves of red meat per week). One serve of red meat is 90g (uncooked) and yet servings on a pub or restaurant menu usually start at 250g and go up from there. The 1kg steak challenge is well over the recommended week’s worth of red meat. The excess meat consumption in Australia impacts on health by contributing to the risks of obesity, cardiovascular disease, diabetes and cancer. This is due mainly to the overconsumption of saturated fat, and the risk is much higher if a person eats processed meats (sausages, ham, bacon, salami and other deli meats that are high in fat, salt, have been smoked, and/or contain nitrites and other preservatives).
 * Public health issue **

Iron is essential for human growth and yet it is the single most prevalent deficiency globally (Whitney, 2011). Even in developed countries like Australia, many women and girls do not get enough red meat and consequently have low iron and zinc levels. Around one-third of women have an iron deficiency (MLA, 2012). Newborn babies get all the iron they need from breast milk but once they reach around 6 months, breast milk alone isn’t enough and they need additional foods containing iron. There are currently ongoing trials taking place in poor communities in Guatemala, Pakistan, Zambia and China to evaluate meat as the first and main food for babies and toddlers because it is such a superior source of iron and zinc (Hambidge, 2011). Iron in meat is absorbed by the body around four times better than iron from plants, plus it enhances the absorption of iron from other sources (Bender, 1992; Williams, 2007; Hambidge, 2011; Whitney, 2011). Despite the critical importance of protein, iron and zinc in meat, ever since the 1950’s and particularly in the 1980’s, red meat has been implicated in a number of chronic diseases, principally cardiovascular disease and cancer and, more recently, diabetes and other obesity-related diseases (Luciano, 2009; MLA, 2012). The main culprit appears to be fat. However, not only does meat contain a range of fats (i.e. not just saturated fat), in Australia the fat content of beef is only 3.8% (MLA, 2012). Despite this, media reports continue to quote studies that supposedly show that the fat in red meat (and therefore meat itself) is bad for our health. Some other components of meat that apparently contribute to mortality include the formation of carcinogenic or mutagenic N-nitroso compounds and heterocyclic amines from meat protein, and the smoking and high heat cooking methods in the formation of carcinogens (Singh, 2003). For example, a 2012 follow-up of 2 studies conducted from 1980’s to 2008 of over 367,000 participants concluded that the consumption of red meat was associated with an increased risk of chronic disease including cardiovascular disease and cancer. They concluded that this is mainly because of N-nitroso compounds, polycyclic aromatic hydrocarbons and heterocyclic amines created by high temperature cooking of red meat (Pan, A. et al., 2012). A study by University of Zurich of 500,000 participants recruited between 1992 and 2000 across a number of European countries, as well as Oxford in the UK, concluded that there was a correlation between the consumption of high amounts of red meat and all-cause mortality (in particular cardiovascular disease), an even higher correlation between processed meat and mortality but no correlation between the moderate or high consumption of poultry and mortality (Rohrmann, 2013). The same study concluded that low consumption of red meat and poultry was healthier than no consumption at all. Although they did concede that people who eat low levels of meat, were more likely to have a healthier lifestyle, including diet, generally (Rohrmann, 2013). Luciano (2009) also found that many studies have shown that the risk of cardiovascular diseases and cancer is no higher for red meat eaters than for those that eat chicken, fish or even a vegetarian diet. There have been numerous studies looking at whether there is any connection between red meat consumption and various cancers. For example, red meat, particularly cooked well-done did show some association with colon and rectal cancers in a British Cancer Research study (Ferrucci et al., 2009). Studies looking at a correlation between red meat and breast cancer have been mixed but even those showing a slight positive correlation acknowledge that further research is needed (Ferrucci et al., 2009). A meta-analysis that covered nine separate studies and 25,000 subjects found no correlation between breast cancer and either red meat or processed meat (Alexander, Morimoto et al., 2010). In a study on bladder cancer, it was concluded that there was no correlation between the consumption of red meat and bladder cancer and that vitamin B12 (found only in animal products) may even be a protective factor. The authors noted that in another study, adequate intakes of folate and B vitamins was found to be protective. (Wu et al., 2012). Studies show no correlation between the consumption of red meat and kidney cancer (Alexander & Cushing, 2009). An Australian study looking at correlations between ovarian cancer and various types of meat intake concluded there was no association between red meat and ovarian cancer but there was an increased risk associated with intake of processed meat. They actually found that consumption of poultry and fish reduced the risk of ovarian cancer (Kolahdooz et al., 2010). Some studies have found that an excess consumption of red meat has an increased risk of type-2 diabetes and study authors usually point to saturated fat as the culprit. However the results are confounded by the fact that people who eat an excessive amount of red meat have a number of other unhealthy lifestyle factors (Aune et al., 2009; Vang et al., 2008). In reviewing the papers reporting on specific studies or meta-analysis of a number of studies, there is a common theme which is not always apparent when looking at results published in individual papers: The CSIRO state that it is the visible fat on the meat that is the cause of concern, not the meat itself and that lean red meat is actually effective in lowering cholesterol. CSIRO also believe that processed meat with its high fat content and/or preservatives is associated with an increased risk of colon cancer, but this risk does not appear to apply to red meat in most studies (CSIRO, 2011). A recent US study published in the Archives of Internal Medicine found a modest increase in risk of death from chronic diseases (e.g. cancer and cardiovascular disease) in people who had a high intake of red and processed meat. The people in this study most at risk ate between 750g and 1kg of red meat per week (DAA, n.d.). Despite the sensationist media advocating that red meat is bad for us, the numerous studies that have tried to test correlations between red meat and chronic disease are generally inconclusive. Some have found a small correlation, but the issue is that people who eat high amounts of red meat also eat processed meat. They are also more likely to eat less healthily overall, to not be physically active, to be less educated, and are more likely to smoke and drink excessive alcohol. These facts mean that making direct links between red meat and disease problematic to say the least.
 * Literature Review ** The subject of whether we should be eating meat, specifically red meat, is a complex one in terms of the ethics surrounding animal rights/welfare, environment damage and food security. The issues in terms of health and nutrition should, by comparison, be straightforward. On a purely nutritional level, red meat is an excellent source of protein, iron and zinc, and is generally superior to plant sources in terms of digestibility and absorption by the body (Williams, 2007; Whitney, 2011; MLA, 2012; NHMRC, 2013). The 2013 Australian Dietary Guidelines recommend eating red meat as part of a healthy diet and note that it is particularly important for infants, children, young women (particularly when pregnant) and athletes. They recommend a maximum of 455g of cooked red meat per week for adults (NHMRC, 2013).
 * Saturated fat may be a culprit in some chronic diseases but if the meat is trimmed of fat, then the meat itself is unlikely to be an issue, particularly if consumed at low levels. (2013 Australian Dietary Guidelines recommend a maximum of 455g of red meat per week (NHMRC, 2013)).
 * Processed meat is often included in “red meat” and where they are analysed separately, the processed meat is identified as the likely culprit in any correlation between meat in general and disease.
 * Subjects who eat large amounts of red meat generally eat processed meat as well plus they often have other unhealthy lifestyle factors (for example, smoking, low physical activity etcetera).
 * None of the studies show a correlation with eating lean red meat at levels recommended by dietary guidelines.

Despite concerns about animal welfare, the environment and health issues (real or perceived) regarding the consumption of meat by vegetarians and many meat-eaters (de Bakker, 2012), the fact remains that Australia is a culture of eating meat. Changing attitudes, such that people reduce their meat consumption or become vegetarians, is an uphill battle when it is so ingrained in the Western culture. The eating of meat by humans is considered natural and normal in the Western culture. A meal is not “real” unless it includes meat (Sobal, 2005). From a Judeo-Christian context, this stems from references in the Old Testament whereby “man” is superior to all other living beings, which therefore gives humans the right to dominate (and eat) those creatures (Wicks, 1999 in Germov & Williams, 1999; Willard, 2002). Willard (2002) also argues that humans view animals as resources to be dominated and used to fulfil human needs and desires. Symbolic/cultural reasons for eating meat are also strongly related to the perceived masculinity of meat (Fiddes, 1994; Ruby, 2011; Rothgerber, 2013). For example, hunter-gatherer cultures placed a high value on meat such that the most successful hunters had the highest prestige whereas the gatherers (of plant foods) were accorded a lower status (Beardsworth & Keil, 1997). Red meat (with its blood – representing power, virility and strength) is at the top of the hierarchy of foods and vegetables (weak, passive and feminine) are at the bottom. In this paradigm, vegetarians are seen as weak, monotonous, passive and feminine (Adams, 2010). “[They] are treated with barely disguised suspicion, as if their subversive beliefs and behaviour threaten more than just conventional nutritional wisdom.” (Fiddes, 1994). In British (and Australian) culture, meat takes central place in a meal and the vegetables are subordinate (Beardsworth & Keil, 1997). American meat-eating culture is strongly tied to the mythology of the cowboy taming the wild frontier (Willard, 2002; Sobal, 2005). In the earlier part of the 20th century, women prepared meals according to the tastes of their men (usually husband) and gave the choicest meat to them (or, if there was a shortage, the man received the meat and the mother and children missed out). The meat-based meal was associated with the dominant and privileged position of the man (Beardsworth & Keil, 1997). It was felt that the working man needed his meat (Adams, 2010) despite the fact that children, women working (in the home) and pregnant women needed meat just as much (if not more) than the men. In the US during the Second World War, red meat was diverted to the soldiers to the detriment of women and children (Willard, 2002; Adams, 2010). Even today, the masculinity of meat continues, Food terminology still reflects a masculine bias, (for example, “Man-sized portions”, and “hero” sandwiches (Adams, 2010)). Images promoting the masculinity of meat are used in advertising campaigns (Sobal, 2005), for example, men cooking over an open fire or barbecue or catching game, and in slogans such as “real mean eat meat” (Rothgerber, 2013).
 * Cultural and Social Analysis **

The Lawton Tavern steak challenge and other super-sized meal eating competitions are popular because it is considered normal, even masculine, to eat red meat in excess. It’s a way to “impress your mates” and other pub patrons. Vegetarians or those that baulk at such a huge piece of meat are seen by many in Australian society as “sissy” or somehow lacking. I am about 50% vegetarian and eat very little red meat. However, now I face a slight dilemma as my research has highlighted the amazing nutritional value of red meat. All the bad press is only valid if you eat meat in excess, don’t trim the fat and/or eat processed meat. It may be simplistic to say so, but it seems that if everyone in Australia only ate up to the maximum recommended serves of meat/red meat as per the 2013 Australian Dietary Guidelines, and included at least one vegetarian meal per week, then: Meat, particularly red meat, is a crucial source of protein, iron and zinc for many sectors of society and the world, so it would create further health problems if everyone suddenly stopped eating meat. But the benefits of radically reducing our intake and replacing those calories with plant products are enormous. The price of continuing to consume meat at current levels is even higher. http://healthcultureandsociety2013.wikispaces.com/Fashion+and+Sweatshops http://healthcultureandsociety2013.wikispaces.com/Epic+Fail+%E2%80%93+Dismal+Report+Card+for+Sex+Education+in+Australian+Schools.+No+benefit+to+be+gained+by+Repeating%21
 * Analysis of the artefact and learning reflections **
 * we’d all be healthier (particularly if people increased their vegetable and legume intake to compensate for their reduced meat intake)
 * the need for intensive farming techniques would be reduced – this would have positive impacts on the environment, animal welfare, and long term food security.
 * consumers could afford to buy free-range/organic meat (because they’d be buying a lot less meat) which, in turn, would increase the demand for free-range/organic meat and improve animal welfare. Plus it tastes better!
 * Learning engagement and reflection task **

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 * Reference List **