Major Studies Link Meat and Dairy Consumption To Life-Threatening Diseases

Red Meat and Cancer: Findings from the WHO and IARC Study.
In a landmark review by the International Agency for Research on Cancer (IARC), a branch of the World Health Organisation (WHO), processed meat was classified as a Group 1 carcinogen, meaning there is sufficient evidence of its cancer-causing potential, particularly for colorectal cancer.
Red meat, too, was placed in Group 2A as “probably carcinogenic” to humans, with links to pancreatic and prostate cancer.
The data, gathered from over 800 studies, suggested that even moderate consumption of red or processed meat could significantly increase cancer risk.
Health experts caution against high meat consumption, particularly processed varieties like bacon, sausages, and deli meats, encouraging people to opt for plant-based alternatives whenever possible.

EPIC-Oxford Study Links Meat to Heart Disease and Diabetes.
The European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford) study, which monitored over 475,000 UK participants, found a strong link between regular meat consumption and an increased risk of multiple health conditions.
Those consuming red or processed meat three or more times weekly were notably more susceptible to ischaemic heart disease, type 2 diabetes, and digestive issues like diverticulitis.
These findings support that saturated fats and other compounds in meat contribute to cardiovascular complications, and that reducing meat intake can significantly lower these risks.
Researchers recommend plant-based diets rich in vegetables and whole grains as beneficial dietary replacements for meat.

Harvard Study on Meat Reduction and Disease Prevention.
A Harvard Health analysis suggests that cutting red and processed meat intake by just a third could prevent up to 382,000 cases of heart disease over a decade, as well as reduce rates of diabetes and colorectal cancer.
The study used a simulated model to illustrate how reducing meat consumption could impact public health across a large population.
By limiting intake to less than three servings a week, individuals may significantly cut their risk of heart disease and other chronic illnesses.
This research adds to a growing body of evidence that dietary changes toward less meat and more plant-based options could be life-saving.

Oxford NDPH Study on Meat and Non-Cancerous Diseases.
Another compelling study by the Oxford University’s Nuffield Department of Population Health explored the risks of high meat consumption across 25 non-cancerous diseases.
The study followed over 475,000 adults in the UK, observing a notable association between meat intake and diseases like pneumonia, heart disease, and diabetes.
Even after adjusting for factors like body mass index and lifestyle choices, those consuming red and processed meat were at higher risk for these diseases.
This research reinforces the potential benefits of reducing meat for overall health and longevity, advocating a balanced approach to nutrition with more fruits, vegetables, and grains.

The China Kadoorie Biobank Study: Dairy and Cancer Risks.
A significant study led by Oxford University in collaboration with Peking University examined dairy consumption’s link to cancer in over 500,000 Chinese adults.
This research identified a notable correlation between regular dairy intake and increased risks of liver and breast cancer.
For instance, every additional 50g of daily dairy consumption was associated with a 12% higher risk of liver cancer and a 17% increased risk for breast cancer.
These findings suggest potential mechanisms, such as higher levels of insulin-like growth factor (IGF-I) and sex hormones present in milk, that may influence cancer risk.
However, the study also notes that while these associations are statistically significant, further research is needed to confirm causation and investigate underlying mechanisms.

The Lancet’s Findings on Dairy and Cardiovascular Health.
A comprehensive review published in The Lancet found mixed evidence on dairy’s impact on heart health, with high milk consumption linked to cardiovascular disease.
The analysis pooled data from multiple global studies and suggested that, although moderate dairy consumption may not be harmful, excessive intake could be associated with an increased risk of heart disease, particularly among those who consume high amounts of milk daily.
Researchers suggest that saturated fats in dairy may play a role, as they are known to elevate cholesterol levels, a key risk factor for cardiovascular issues.

Milk and Prostate Cancer: Insights from Harvard.
Research conducted by Harvard’s School of Public Health has pointed to a possible association between dairy products and an elevated risk of prostate cancer.
Studies show that high consumption of dairy may influence certain hormones that potentially increase the risk of this type of cancer.
One possible explanation is the rise in insulin-like growth factors related to milk consumption, which have been implicated in cellular proliferation in prostate tissue.
Although the results warrant further exploration, they provide a strong case for considering alternative sources of calcium and protein, especially in populations at higher risk of prostate cancer.

Harvard Health’s Take on Dairy and Bone Health.
Traditionally, dairy has been recommended for bone health due to its calcium content, but recent Harvard Health findings challenge the notion that milk is essential for strong bones.
Some studies indicate that milk may not be as beneficial for bone density as previously thought and suggest alternative sources, like leafy greens and fortified plant milks, as effective options.
This perspective aligns with studies that show populations with low dairy intake don’t necessarily experience higher rates of fractures, suggesting that balanced diets with non-dairy calcium sources can still meet health needs effectively.