Dette sier ekspertene - risikoen ved animalske produkter
EU FRÅRÅDER Å SPISE BEARBEIDET KJØTT
Kilde: EU´s 12 råd for kreftforebygging, råd 5
Kreftforeningen USA, 2020 anbefaler å begrense
«The best available evidence continues to support recommendations to limit intake of red and processed meats for cancer prevention. Potential biologic mechanisms underlying these associations include consumption of nitrates and nitrites in processed meats, with oxidative DNA damage from the formation of nitrosamines in the gut catalyzed by heme iron and the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons during high‐heat cooking of meat,such as cooking meat over flames or grilling.
It is not known whether there is a safe level of consumption for either class of meat products, since the risk of colon cancer increases 23% with each additional serving (almost 2 ounces) of processed meat and 22% per 3 ounces serving of red meat”
Kilde: Rock CL, Thomson C, Gansler T, et al. American Cancer Society Guideline for Diet and Physical Activity for Cancer Prevention. CA Cancer J Clin. Published online June 9, 2020. Hele retningslinjen kan leses her https://acsjournals.onlinelibrary.wiley.com/doi/epdf/10.3322/caac.21591
Nordisk ministerråd NNR 2023 - nordiske kostholdsråd 2023
Science advice: For health reasons, it is recommended that consumption of red meat (including red meat in products and processed foods) should be low and not exceed 350 gram/week ready-to-eat (cooked) weight. Processed red meat should be as low as possible. For environmental reasons, the consumption of red meat should be considerably lower than 350 grams/week (ready-to-eat (cooked) weight). The choice of meat should comply with the recommendations for fatty acids. The reduction of red meat consumption should not result in an increase in white meat consumption. To minimize environmental impact, meat consumption should be replaced by increased consumption of plant foods, such as legumes, and fish from sustainably managed stocks.
American Institute for Cancer Research om bearbeidet kjøtt og kolerektal kreft og hjertesykdom
Kilde: American Institute for Cancer Research, FAQ: Processed Meat and Cancer.
American Institute for Cancer Research anbefaler å unngå bearbeidet kjøtt
Kilde: American Institute for Cancer Research, FAQ: Processed Meat and Cancer.
Nordisk ministerråd om inntak av bearbeidet kjøtt, og kolorektal kreft, diabetes, overvekt og koronar hjertesykdom
Kilde: Nordisk ministerråd, 2012. Nye nordiske næringsstoffsanbefalinger. Part 1, Summary, principles and use, 5th edition.
Kunnskapsoppsummering om inntak av rødt og bearbeidet kjøtt, og kolorektal- endetarm- og tykktarmskreft
Kilde: Doris S. M. Chan, Rosa Lau, Dagfinn Aune, Rui Vieira, Darren C. Greenwood, Ellen Kampman, and Teresa Norat: Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies.
Kunnskapsoppsummering om inntak av rødt og bearbeidet kjøtt, og kolorektal adenom (et forstadie til kreft i tykktarm og endetarm)
Kilde: Aune D, Chan DS, Vieira AR, Navarro Rosenblatt DA, Vieira R, Greenwood DC, Kampman E, Norat T.: Red and processed meat intake and risk of colorectal adenomas: a systematic review and meta-analysis of epidemiological studies. Cancer Causes Control. 2013 Apr;24(4):611-27. doi: 10.1007/s10552-012-0139-z. Epub 2013 Feb 5.
Meta-analyser om inntak av rødt og bearbeidet kjøtt, og RISIKO FOR SLAg
Kilde: Chen GC, Lv DB, Pang Z, Liu QF. Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies. Eur J Clin Nutr. 2013 Jan;67(1):91-5. doi: 10.1038/ejcn.2012.180. Epub 2012 Nov 21.
Kilde: Kaluza J, Wolk A, Larsson SC. Red meat consumption and risk of stroke: a meta-analysis of prospective studies. Stroke. 2012 Oct;43(10):2556-60. Epub 2012 Jul 31.
Meta-analyser om inntak av kjøtt, og risiko for diabetes
Kilde: Feskens EJ, Sluik D, van Woudenbergh GJ: Meat consumption, diabetes, and its complications. Curr Diab Rep. 2013 Apr;13(2):298-306. doi: 10.1007/s11892-013-0365-0
Kilde: Aune, D., Ursin, G., og Veierod, M. B. Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Diabetologia. 2009 Nov;52(11):2277-87. doi: 10.1007/s00125-009-1481-x. Epub 2009 Aug 7.
Meta-analyse om inntak av rødt og bearbeidet kjøtt, og risikoen for iskemisk hjertesykdom og diabetes type 2
Kilde: Micha R, Michas G, Mozaffarian D. Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes–an updated review of the evidence. Curr Atheroscler Rep. 2012 Dec;14(6):515-24. doi: 10.1007/s11883-012-0282-8.
Helsedirektoratet om kjøtt, melk, og mettet fett og transfett
Kilde: Helsedirektoratet, Fett.
Nasjonalt råd for ernæring om transfett, hjertesykdom, metabolsk syndrom og diabetes type 2
Kilde: Nasjonalt råd for ernæring, Kostråd for å fremme folkehelsen og forebygge kroniske sykdommer. 2011. Side 106.
Fagartikler om animalsk protein, melk, og fedme
Kilde: Sara Ask og Åsa Strindlund, Läkartidningen 11/2014: Vegetarisk mat är bra – även för små barn.
Kilde: Günther AL, Remer T, Kroke A, et al. Early protein intake and later obesity risk: which protein sources at which time points throughout infancy and childhood are important for body mass index and body fat percentage at 7 y of age? Am J Clin Nutr. 2007;86:1765-72.
Nasjonalt råd for ernæring om egg og kolesterol
Kilde: Nasjonalt råd for ernæring, Kostråd for å fremme folkehelsen og forebygge kroniske sykdommer. 2011. Kap. 10.
Kunnskapsoppsummering om egg og diabetes type 2
Kilde: Shin JY, Xun P, Nakamura Y, He K.: Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. Am J Clin Nutr. 2013 Jul;98(1):146-59. doi: 10.3945/ajcn.112.051318. Epub 2013 May 15.