The consumption of red meat may make for juicy politics, but the well-established health risks associated with it, such as the amplified probability of cardiovascular disease and colorectal cancer, can’t be ignored
The debate over the decision of some States, like Maharashtra and Haryana, to ban cow slaughter overlooks the issue of chronic health risks that are associated with the consumption of beef and other red meat. By ignoring such well-articulated red herrings, there is every possibility that the interests of the global beef industry, including the franchise for processed meat products like burgers and cutlets, may gain unfairly.
The term ‘red meat’ includes meat with high iron and fat content such as beef, lamb, pork, veal, venison and goat. It excludes lean meats like turkey, duck, goose, chicken and rabbit. ‘Processing’ refers to the measures for preservation of meat which involves smoking, curing, salting or adding preservatives. Sausages, bacon, ham, salami and pâtés are commonly used red meat products. The association of a chronic red meat diet with cardiovascular disease and colorectal cancer is well established.
For example, in 2012, a study was conducted at the US National Institute of Health wherein researchers followed 37,698 men and 83,644 women who were free of cardiovascular disease and cancer, at the baseline, over a period of 20 years. Every four years, between 1980 to 2008, these subjects were given a food habits questionnaire.
The study suggested that in comparison to those who did not eat red meat, cardiovascular disease and colorectal cancer mortality was amplified by seven to 19 per cent in those who did consume red meat. Early deaths of 9.3 per cent of men and 6.7 per cent of women could have been avoided if they had consumed lesser quantities of beef.
The study concludes: “Read meat consumption is associated with an increased risk of total cardiovascular and cancer mortality. Substitution of other healthy protein sources for red meat is associated with lower mortality risk.” The linkage between a high red meat diet and type-two diabetes is clear from another 20-year study conducted by the National Health Institute. Published in the American Journal of Clinical Nutrition in October 1994, the researchers state, “Our results suggest that red meat consumption, particularly processed red meat, is associated with increased risk of type-two diabetes”.
linking such well evidenced cohort studies show that a 10-20 per cent amplification of the probability of cardiovascular disease or colorectal cancer can be attributed to the consumption of red meat. The National Health Services of the UK, therefore, advises an average red meat consumption of less than 70 grams per day and also advises meat holidays in between. Quantities above 90 grams per day, per person, is not recommended.
The NHS study attributes the probable link between red meat and bowel cancer. This, followed a report on iron and health by a Scientific Advisory Committee on Nutrition constituted by the British Government. SACN also recommended cutting down per capita intake of processed meat. The World Cancer Research Fund, in its 2007 report titled “Food, Nutrition, Physical Activity and Cancer”, found that the epidemiological link between consumption of red meat and colon cancer is quite convincing. In short, consumption of red meat including beef above 50 grams or so per day in the Indian context will be risky.
Notably, the Constitution of India, under Article 48 of the Directive Principles of State Policy, prohibits slaughter of cows, calves, lactating and draught animals as a part of its initiative to promote agriculture and animal husbandry. Periodically, State legislations, enacted under these provisions have been challenged in the Supreme Court. In Hunnif Qureshi’s case (AIR 1958 SC 731), the Supreme Court upheld the provision and allowed only the slaughter of draught male animals above 16 years of age.
The Supreme Court stated that, “The protection recommended by this part of the Directive is confined only to cows and calves and to those animals which are presently or potentially capable of yielding milk or of doing work as draught cattle but does not from the very nature of the purpose for which it is obviously recommended, extend to cattle which at one time were milch or draught cattle but have ceased to be such.......”. Organisations promoting beef as an icon of a secular diet are missing the point. The politics of beef may be juicy but the well-established health risks associated with red meat cannot be ignored.
It is time that large cohort studies are repeated among red meat consuming populations in India, particularly in the North-East and States like Kerala. Due to the absence of long-term monitored studies, we are unable to confirm or negate anecdotal evidence emerging from various oncology centres which indicate a possible strong association.
(The writer is the Vice Chancellor of a State university. The views expressed here are personal)
