What Are the Health Risks of Eating Red Meat, and How Should We Assess Them?. (20th August 2020)

• Record Type: Journal Article
• Authors: Kurbel, Sven
• Is Part Of: BioEssays. Volume 42:Number 10(2020:Oct.)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-08-20
• Subjects: cancer risk -- evidence–based medicine -- meat types -- spicy food -- Will Rogers phenomenon; Molecular biology -- Periodicals; Cytology -- Periodicals; Developmental biology -- Periodicals; 572.8
• DOI: 10.1002/bies.202000056
• Languages: English
• ISSNs: 0265-9247

Abstract

Abstract: This paper discusses possible mechanisms that might lead to misinterpretations of collected data and makes new evidence‐based medicine (EBM) recommendations to oppose the previously accepted preventive measures, or treatment options. It is focused on the danger of the "red meat" consumption, and the question whether eating pungent food is good or bad for our health and finally whether the "bad luck" concept of getting several cancer types is valid or not. These three topics got and still have significant media attention. Several mechanisms are proposed as possible causes of these apparent conflicts. Some of them have already been recognized but sadly remained less known to medical readers and also to the general population. Also see the video abstract here https://youtu.be/owjoRXrNShA . Abstract : In a trade‐off between risks and benefits from clinical trials and looking for breakthroughs, one error of reasoning is the Will Rogers phenomenon, when erroneous stage‐assigning is leading to spurious conclusions. This concept can explain conflicting recommendations on eating read meat, spicy food, or getting cancer by pure chance.