Food safety, nutrition, and wellness during #COVID-19 | The #Nutrition Source | Harvard T.H. Chan School of Public Health
▻https://www.hsph.harvard.edu/nutritionsource/2020/03/25/food-safety-nutrition-and-wellness-during-covid-19
Food safety, nutrition, and wellness during #COVID-19 | The #Nutrition Source | Harvard T.H. Chan School of Public Health
▻https://www.hsph.harvard.edu/nutritionsource/2020/03/25/food-safety-nutrition-and-wellness-during-covid-19
New “guidelines” say continue red meat consumption habits, but recommendations contradict evidence | The Nutrition Source | Harvard T.H. Chan School of Public Health
▻https://www.hsph.harvard.edu/nutritionsource/2019/09/30/flawed-guidelines-red-processed-meat
It seems the panel’s recommendation was based on four factors: (1) The observed effects are very small; (2) The quality of evidence is very low; (3) Meat eaters enjoy meat and won’t change their behaviors; and (4), Environmental impact was considered “outside of the scope” of their guideline.
All four of these considerations are problematic.
Étude sur la consommation de viande : un chercheur défend ses liens passés [avec l’agro-industrie]
▻https://www.lapresse.ca/actualites/sciences/201910/05/01-5244227-etude-sur-la-consommation-de-viande-un-chercheur-defend-ses-lien
Une professeure de l’Université de New York, Marion Nestle, déplore que M. Johnston ait « ignoré l’esprit » des règles de divulgation.
Selon elle, la méthodologie et les conclusions de Johnston sur la viande rouge sont semblables à ses travaux sur la consommation de sucre qui avaient été financés par l’industrie. La revue avait également publié cette étude en décembre 2016.