An expert explains: Why we really should eat less meat

At blue®m we believe that good health starts in the mouth. So if you want to take better care of your body and mind, it starts with the choices you make at the supermarket. What do you eat and what don’t you eat? And how often and how much do you eat this or that product? Eating meat is one of those choices. A choice that not only affects your own health, but also that of the world. Because let’s face it: Eating animals is and is becoming more and more of a thing. One thinks it’s pathetic, another thinks it’s better for his or her health or the climate, not to eat it. And yet another enjoys a good steak without any embarrassment. Whichever side you are on, it is a fact that our current meat consumption needs to change.

Our future

There are several solid studies showing that we need to start eating 50 percent less meat globally to ensure a healthy and sustainable diet for everyone by 2050. Our food consumption is also an important topic in the drafting of the climate agreement in the Netherlands. Among other things, this agreement (2019) states that we must start eating more vegetables and fruit and that our (animal) protein intake must be reduced.

Health

This isn’t just better for the world but also for the overall health of the human being. In the Netherlands, at this moment, there are more people overfed than malnourished. The high consumption of meat and dairy is linked to various diseases of affluence such as cardiovascular disease, cancer and type 2 diabetes. Still, a huge part of the Dutch aren’t bothered about this issue. Every week I stand with an open mouth in the supermarkets about the amount of meat there is hoarded. Time to bring change and talk more about this subject to create more awareness among us all.

Today we will be doing that by an informative blog with expert advice. During the next weeks we will regularly share some delicious vegetarian recipes for you to get inspired and motivated to eat more vegetables and fruit.

Words of an expert

Dietician, nutrition coach and writer Jonathan Klaassen wrote the book Food for your mind (Dutch book) where he explains all about why it is better for your health to eat less (red) meat. In the book he wrote:

”There are strong indications that by eating red meat you increase the chance of getting cancer. When consuming more than 500 grams of red meat, the chance of getting bowel cancer will go up. A statement for this is heme iron in meat can damage the intestinal wall. With processed meat, the evidence is also compelling. Conserved meat is preserved by smoking, drying, salting or adding preservatives. The risk of preservation is that it can create carcinogens (cancer causing substances). These carcinogens can damage cells in our bodies. Cutting to the chase: processed and red meat can indeed increase the risk of cancer.”

What do you mean by red meat?

”By red meat we mean types of meat that are red in color when raw. A piece of beef, pork or lamb but also a piece of goat meat. What do we mean by processed meat? All meat that has been preserved by either drying, smoking, salting it or adding preservatives to it. Think of meat like ham, salami or bacon or maybe one of those delicious smoked sausages”.

From this day forward, a diet without red meat?

”With nutrition it is always about the dose and the context. Processed and red meat increases the risk of cancer, but that isn’t the only factor that determines whether someone gets cancer. Think of heredity, age, obesity or an unhealthy diet. Evildoers are also whether someone smokes or drinks alcohol. Shortly said, the whole diet and lifestyle is decisive. Only meat will not determine whether someone gets cancer or not in my opinion. All things added up will definitely increase the chance of getting cancer.  In addition, we must nog forget that meat contains key nutrients such as protein, vitamin B and minerals such as iron, chromium, zinc and selenium”.

What’s your advice? 

”The science is pretty clear about meat and cancer. More than 500 grams of red meat does indeed increase the risk of colon cancer, and processed meat can also produce carcinogens. However, other risk factors that will determine whether someone gets cancer or not are also weighing in. Heredity, age, obesity, unhealthy diet, smoking or alcohol are all evildoers. The question whether meat alone can cause cancer is therefore a valid one. A very fair one in fact. Getting cancer depends on many different factors and not just one aspect. Focus on the whole is my advice!”

Jonathan Klaasen is a Dutch nutritionist and is a member of the advisory committee of the Hogeschool van Amsterdam. He daily helps people to learn to maintain a healthy diet and aside from that he writes articles on Facebook, Instagram and his blog www.jonathanklaassen.nl. His mission is to create order in the confusing world of nutrition. His book debunks the current food hype and is of interest to anyone who wants to know more about eating healthy and reliable foundation.

Used sources ‘Food for mind’

1. World Health Organization. International Agency for Research on Cancer. IARC Monographs evaluate consumption of red meat and processed meat 2015. Available via: http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
2. World Cancer Research Fund. Meat and cancer. Available via: http://www.wkof.nl/nl/kanker-voorkomen/verklein-de-kans-op-kanker/vlees-en-kanker
3. De Jong, F.M. Our food. About what is in it, how it is made & what the effect is on us. ’s-Graveland: Fontaine Uitgevers BV;2008. Chapter 12
4. Catsberg, C.M.E, Kempen-van Dommelen, G.J.M. Levensmiddelenleer. Baarn: Hbuitgevers; 2008. Hoofdstuk 5