Predator Nutrition Founder Slams Latest Red Meat Research

BRADFORD, England, March 19, 2012 /PRNewswire/ --

The founder of Predator Nutrition, Europe's leading sports supplements retailer and distributor, has questioned the validity of a recent study by Harvard School of Public Health that claims red meat consumption may increase the risk of cancer, heart disease and premature death.

Reggie Johal has analysed the research findings, which hit the headlines around the world early this week after reporting that "regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk" following observation of more than 100,000 people.

Johal, though, has found several irregularities with the investigation and has outlined them in some depth in a blog post on his company's website to hit back at allegations that red meat can increase the risk of early death.

The report has sparked health fears about eating red meat on a regular basis. Johal, however, has urged caution; although the former Great Britain American football international is keen to stress that consumption of meats like bacon and sausages should be kept to a minimum, healthier cuts of red meat should be selected and care should be taken to avoid burning the meat.

He commented: "This study shows the way that the mass media can jump on a study without understanding the actual data upon which it is drawn.

"Once you look at the raw data you can see that the categorisation of what constitutes unprocessed or processed meat is not one which most people would agree with.

"They have also used statistical techniques to paint a misleading picture. The reality is that there were fewer deaths among those who consumed red meat moderately compared to those consuming both the most AND the least. This basically showed their adjustment for lifestyle factors was not done accurately at all.

"All this study really showed us is that those with the unhealthiest lifestyles, who smoked and drank the most, had the highest rate of deaths.

"You could actually argue, given that red meat consumption was associated with a decline in death rates up to a certain point, that its consumption had a protective effect on people whose lifestyle was otherwise unhealthy. Those who ate a moderate amount of red meat had a lower death rate, despite having unhealthier lifestyles compared to those eating the least red meat."

Johal added: "Look at the raw data and do not confuse correlation with causation. In this case, even the correlation the newspapers spoke about was based on a poorly conducted study which was conducted by a pro-vegan group."

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