Thursday, August 7, 2008
(American Meat Institute)
Source of Article:† http://www.meatami.com/ht/display/ArticleDetails/i/40993
A panel of government, university
and industry experts speaking at a leading food safety conference yesterday
cast serious doubt on widely reported claims of a meat and cancer connection.
The timely symposium was held at the International Association for Food
Protection Annual Meeting in
"All too often, claims that meat is linked to cancer are made as if they are proven fact. But today's panel presented compelling evidence the 'conventional wisdom' is not always current or accurate," said AMI Foundation President Randy Huffman, Ph.D.
Ph.D., national program leader in human nutrition at the U.S. Department of
Agriculture (USDA) Agricultural Research Service, provided an extensive
critique of the 2007 World Cancer Research Fund (WCRF) Report, released in the
In a dramatic presentation about the state of the science on sodium nitrite safety and positive health benefits, Nathan Bryan, Ph.D., of the University of Texas Houston Institute of Molecular Medicine, told attendees that many members of the media, the public and the scientific community have outdated notions about sodium nitrite's safety.
He also detailed the many
cardiovascular and other
health benefits that are now being associated with nitrite. According to
In addition, he said that preliminary research at his university is showing that when nitrite has been applied directly to tumor cell lines, it did not promote tumor growth. And when ascorbate (Vitamin C) is added along with the nitrite, cell growth is inhibited (ascorbate is routinely added along with nitrite in cured meats).
James Coughlin, Ph.D., an independent, expert food toxicologist with more than 30 years of experience with nitrite, also discussed standards of scientific evidence that should be carefully employed when assessing the results of epidemiology and toxicology studies of meats and nitrite. Arthur Miller, Ph.D., senior managing scientist at Exponent, detailed the state of the science on heterocyclic and polyaromatic amine formation during grilling.
"If someone today said the world was flat, we'd laugh because that's such an uninformed and disproved hypothesis," Huffman said. "We need to put some of our notions about meat and cancer, nitrite risks and other issues into that same mythological category. The public has been saturated for so long with these claims that they've been incorporated into our belief systems, but just as the world isnít flat, meat cured with sodium nitrite is both safe and nutritious."
Huffman underscored that fresh and processed meats offer important nutrition benefits including protein, essential vitamins, minerals, protein and amino acids. Eating meat also contributes a feeling of satiety, and new research shows that low-carbohydrate/high protein diets are more effective in weight control than simply reducing calories.
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to email@example.com