“We believe the protein in meat is directly contributing to obesity. There is a dogma that fats and carbohydrates, especially fats, are the major factors contributing to obesity. Whether we like it or not, fats and carbohydrates in modern diets are supplying enough energy to meet our daily needs. Because meat protein is digested later than fats and carbohydrates, this makes the energy we receive from protein a surplus, which is then converted and stored as fat in the human body”
PhD student Wenpeng You, Biological Anthropology and Comparative Anatomy Research Unit, School of Medicine, The University of Adelaide, August 2016.
Even after correcting for differences in various countries wealth, urban vs rural, calorie intake, body movement and more, the research found:
- The availability of meat contributed to 13% of the obesity rate
- The availability of sugar contributed to another 13% of the obesity rate
- The animal proteins, not the fats, contributed the excess energy
- The countries with the highest meat intakes, are the most overweight
- There are around 2 billion overweight adults worldwide
- There are over 600 million people who are currently obese
Several other academic papers have found meat consumption is related to obesity
“Our findings are likely to be controversial because they suggest that meat contributes to obesity prevalence worldwide at the same extent as sugar. While we believe it’s important that the public should be alert to the over-consumption of sugar and some fats in their diets, based on our findings we believe meat protein in the human diet is also making a significant contribution to obesity”
“In the analysis of obesity prevalence across 170 countries, we have found that sugar availability in a nation explains 50% of obesity variation while meat availability another 50%. It is important that we show the contribution meat protein is making to obesity so that we can better understand what is happening. In the modern world in which we live, in order to curb obesity it may make sense for dietary guidelines to advise eating less meat, as well as eating less sugar”
Professor Maciej Henneberg, Head, Biological Anthropology and Comparative Anatomy Research Unit, School of Medicine, the University of Adelaide, August 2016.
There is a vast amount of evidence that eating a plant-based wholefood diet lowers, and in some cases, reverses, heart disease and hypertension. This has been shown in the fasting studies, the chicken studies, the saturated fats studies, the fibre studies, the plant-based eating studies, and of course, the meat-is-directly-linked-to-heart-disease studies.
A healthy plant-based diet is simply mostly eating ‘plant-based wholefoods’ – such as apples rather than apple juice – as these are plant foods in their natural state, unrefined, and with their natural fibres, antioxidants, polyphenols, vitamins and minerals intact. Eat mostly plant foods, mostly wholefoods, and you receive the benefits, as the centenarian cultures do:
Diet, Nutrition, Physical Activity and Cancer: a Global Perspective (the Third Expert Report – 2019) is a comprehensive analysis, using the most meticulous methods, of the worldwide body of evidence on preventing and surviving cancer through diet, nutrition and physical activity. It builds on the ground-breaking achievements of the First and Second Expert Reports, published in 1997 and 2007 respectively.
Eating meat leads to type II diabetes and modern lifestyle cancers of the breast, bowel, prostate and lungs: References
Study on the correlation between meat consumption and obesity rates in 170 countries, by a team of comparative anatomy and human evolution researchers, led by PhD student Wenpeng You at the Biological Anthropology and Comparative Anatomy Research Unit, School of Medicine, The University of Adelaide. As published in BMC Nutrition 2016 and the Journal of Nutrition & Food Sciences, 2016 and as presented to the 18th International Conference on Nutrition and Food Sciences in Zurich, Switzerland in August 2016.
News Release Oct, 27, 2015: The World Health Organisation: Processed & Red Meats Linked to Cancer’. A group of 22 scientists from the WHO’s International Agency for Research on Cancer in Lyon, France evaluated more than 800 studies from several continents about meat and cancer. The studies looked at more than a dozen types of cancer in populations with diverse diets over the past 20 years. Based on that evaluation, the IARC classified processed meat as “carcinogenic to humans,” noting links in particular to colon cancer. It said red meat was “probably carcinogenic,” with links to colon, prostate and pancreatic cancers.
The World Cancer Research Fund (WCRF), the International 2013/2015 Global Burden of Disease Study, the 2010 Heart and Stroke Statistics report as published by the American Heart Association (as compiled by an international consortium of nearly 500 scientists from 187 countries globally), the Harvard School of Public Health, the single most comprehensive report ever issued on cancer: the 351-page World Cancer Report as issued by the International Agency for Research on Cancer, and of course, hundreds of studies by international scientists at the World Health Organization (WHO).
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Jason wishes to deeply thank, acknowledge and recognise the effort and contribution that the PIF Foundation has provided on a voluntary basis since 2014, as we educated, motivated and inspired change that helps transform the health, vitality and longevity of people all over the world.