Capital+Beef

= **The Ethical and Health Aspects of Eating Meat: Research, discuss and build an evidence-­‐based thesis for whether or not we should still be eating animals in 2013 ** =

Harry Curtin n7494408 Judith Meiklejohn

The group oral I participated in took a look into the ethical and health aspects of eating meat. We researched, discussed and built an evidence-based thesis for whether or not we should still be eating animals in 2013. This wiki will continue to discover the aspects of meat and its future.

Artefact
The artefact or artefacts selected relate directly to the theme chosen. I have selected the “Rockhampton Bulls”. The Queensland city of Rockhampton lies on the Fitzroy River, approximately 40km from the east coast and 600km north of Brisbane. There are 6 bull statues found in separate locations throughout Rockhampton. Among the 6 bulls, there are 5 different breeds. Bradford, Romagnola, Santa Gertrudis, Droughtmaster and two are Brahman. These represent the main breeds found in the area. With the help of these bulls and the Gracemere saleyards (one of the largest livestock facilities in the country), Rockhampton has become known as the beef capital of Australia.



Issue
The public health issue that this artefact represents involves the relationship between meat and human health. It’s the age-old discussion of good versus bad. Does meat have a positive or negative effect on our health? The angles I will be taking entail the actual consumption of meat. Is meat the best natural source of protein? Can too much meat lead to some types of cancers and diseases? Is veganism and vegetarianism the only way to avoid these risks? Throughout this literature review I hope to shed some light on the common beliefs, rumours and facts regarding meat and its consumption.

Literature review
The consumption of meat has been an important issue for a number of years now. The reason why it has become such an important issue is because of the increasingly clearer negative impact it can have on our health. We all know how important meat can be nutritionally. “Meat consumption contributes many vitamins and minerals to the diet that are essential for health. It is a major source of protein, providing about 20 g/100 g of beef or lamb consumed” (McAfee, 2010, p.10). Protein assists in the growth, maintenance and repair of cells in our body. It is a nutrient composed up of amino acids. Although these amino acids can be obtained through a range of plant foods, animal protein sources contain the complete set. One of the most beneficial aspects of meat is its iron. Iron is vital for many cellular processes and as a component of haemoglobin, is responsible in transporting oxygen to the blood. McAfee (2010, p. 10) suggests, “Iron-deficiency anaemia is a major nutritional deficiency, affecting populations of both high and low socioeconomic statuses worldwide, being particularly prevalent among children and young women”. These are just a couple of benefits of meat consumption, and this is why it comes as a bit of a shock when we hear meat being mentioned in a negative way.

The consumption of meat in Australia is difficult to assess because the consumption data for meat and meat products mainly reflects changes in the products available in the Australian food supply. One thing is for certain, and that is the fact that Australia’s meat production has increased a fair amount in the last few years. The ABS (2013) suggests that between August 2008 and August 2013 the number of livestock slaughtered for meat production increased from 660,000 to 711,000. The majority of this meat is exported and with an increase in meat production comes an increase in its consumption.



There has been some links made between meat and diseases. The majority of those links have been regarding cardiovascular disease and colorectal cancer. Walker (2005, p. 349) suggests that a diet “high in meat increases the risk for heart disease, certain types of cancer, stroke and diabetes – four of the leading causes of death in the USA.” In America these four diseases are estimated to cost the country above $33 billion per annum.

The saturated fat and cholesterol contained in meat provides the concern regarding meat consumption. One of the most modifiable risk factors of cardiovascular disease is diet. Between the years of 2000 and 2001 Kontogianni (2008, p. 175) conducted a case-control study researching the relationship between meat consumption and the development of acute coronary syndromes. They found that an “increase in monthly meat intake was associated with 60% higher likelihood of having acute coronary syndromes.” “Also discovered was the fact that participants who consumed more than 8 portions of red meat or more than 12 portions of white meat per month had about 4 times higher odds of having acute coronary syndromes.”

Australia’s second largest cancer killer in colorectal cancer and meat has also significantly associated to it. The theory is that meat contains high levels of chemicals that can produce genetic damage to colon cells in just a few weeks. Chao (2005, p. 172) found that, “high intake of red and processed meat reported in 1992/1993 was associated with higher risk of colon cancer.” Also finding that “high consumption of red meat reported in 1992/1993 was associated with higher risk of rectal cancer.” Their study actually discovered that the predominant location where colon cancer was discovered was in fact in the distal colon. (Chao, 2005, p. 180)

In the case of Kontogianni’s study the patients chosen were selected at random with the main similarity being that each patient had a symptom of coronary heart disease. Information regarding their medical records, alcohol intake, physical activity and smoking habits was recorded. Nutritional habits were evaluated through a questionnaire. They then estimated the odds of having acute coronary syndrome by level of meat intake, after taking into account several other factors. The only real limitation possible in this study is that systematic error may exist.

In regards to Chao’s study, 150,000 adults were selected and questioned on meat consumption in 1982. These adults were questioned once again ten years later. The main outcome measurement was to find the incidence rate ratio of colon or rectal cancer among these adults. Limitations did exist in this study. The 1982 questionnaire did not assess the number of servings of meat per day and could not differentiate persons who ate multiple servings from those who ate meat only once per day. There was also no information on the way the meat was cooked. When meat is cooked at a high temperature some substances can be created to cause cancer in tissue.

Many of the studies that have found links between meat consumption and disease have investigated dietary patterns rather than meat consumption in relation to the risk of disease. A typical Western dietary pattern that is high in red meat and meat products is also low in fruit, vegetables and coupled with a life- style of smoking, high alcohol intake and low levels of physical activity. Although these studies are useful in assessing multiple risk factors, analysing dietary patterns makes it impossible to pinpoint the effects of red meat alone. As a consequence it is difficult to link meat directly to CVD (McAfee, 2010, p. 6).

 Cultural and social analysis
There are many different cultures in Australia alone, and each of these cultures tends to have different views on the consumption of meat. The ethics of eating meat has been a controversial topic for quite some time. The two dominant arguments made regarding meat involve killing of the animals and the certain agriculture practices surrounding the production of meat. The number one meat eater in the world would be someone who follows the traditional western diet. As mentioned previously, this person has a high chance of being a smoker, someone who takes part in little exercise and has enough money to provide for a diet including meat. The issue becomes quite important for the average westerner because of the related behaviors. In a lifestyle of little exercise, heavy drinking and smoking your chances of some form of disease are already high. With the addition of a high consumption of meat in your diet the chances of disease are only getting stronger.

In regards to age, it seems that the elderly are the most vulnerable. Between 1983 and 2001 the number of cases of colorectal cancer rose from 7093 to 12,844. This increase stems mostly from increases in incidence that occurred among people aged 55 years and over (ABS, 2005).

The agriculture department in Australia has been increasing for a while now. This however does not mean that more Australians are eating meat. With most of the meat being exported, there isn’t a great deal to put on the shelves of our grocery stores. This is why the price of meat in Australia continues to rise. If it is to continue, the effect of meat eating may be good for the nation.

More and more people today seem to be getting wrapped up in the idea of going vegan or vegetarian. A vegan is someone who does not consume animal products of any kind. A vegetarian is someone who does not eat meat or fish. Sometimes however, a vegetarian may eat dairy products such as milk or eggs. If the number of vegans and vegetarians in Australia were to increase we would see a decrease in the amount of meat the nation consumes.

The issue and its awareness are extremely important. Each and every person deserves to know the risk of what they are doing. If a high consumption of meat could directly lead to cardiovascular disease, colorectal cancer or any other illnesses, people have the right to know. The public health experts need to dig deeper into this relationship. Further studies must be completed to fully understand the risks of meat consumption. I believe the focus should be on studies conducted over a longer period of time. The only way to remove the unknown of previous habits is to research into the complete life of a person. Although this may be a lot harder to execute, the findings would shed a fresh light on the link between meat consumption and disease.



Analysis of the artefact
The 6 bulls located in Rockhampton represent the cities history and began being erected in 1978. The bulls were originally developed as an advertising scheme for the beef expo, which is held every 3 years. Just 8km west of Rockhampton on the Capricorn Highway is the Central Qld Livestock Exchange, which handles the largest exported beef cattle in Queensland, and is the largest stud-selling venue in the Southern Hemisphere. The artefact is appropriate within the issue because of its meaning. They are simply there to celebrate and advertise the consumption of meat. Although they are there for celebration, someone doesn’t like the bulls too much. The city is constantly replacing the balls of the bulls. Apparently a website has the balls listed in the top 20 souvenirs to collect in Australia.

The bulls mean a little more to me than just meat. Having my parents living in Rockhampton for a number of years, whenever I would see one of those statues, it meant I was visiting them. I only ever looked at them in that regard. Admittedly after conducting this assessment piece I have been able to gain a fair bit of knowledge about the statues and my issue. I cannot say for certain that the amount of meat in my diet will change at all, but I will definitely be aware of the amount I am consuming and the risks that come with it.

References:

McAfee, A. J. (2010). Red meat consumption: An overview of the risks and benefits. //Meat Science, 84,// 1-13. Retrieved from http://www.sciencedirect.com

Australian Bureau of Statistics. (2013). Livestock and Meat, Australia, Aug 2013. Retrieved from []

Australian Bureau of Statistics. (2005). Australian Social Trends, 2005. Retrieved from []

Walker, P., Rhubart-Berg, P., McKenzie, S., Kelling, K., & Lawrence, S. (2005). Invited Paper Public health implications of meat production and consumption. //Public Health Nutrition, 8//(4), 348–356. doi: 10.1079/PHN2005727

Kontogianni, M., Panagiotakos, D., Pitsavos, C., Chrysohoou, C., & Stefanadis, C. (2008). Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case–control study. //European Journal of Clinical Nutrition, 62,// 171-177. doi: 10.1038/sj.ejcn.1602713

Chao, A., Thun, M., Connell, C., McCullough, M., Jacobs, E., Flanders, W., Rodriguez, C., Sinha, R., Calle, E. (2005). Meat Consumption and Risk of Colorectal Cancer. //JAMA, 293//(2), 172-182. Retrieved from http://jama.jamanetwork.com/

Reflection

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