Beef, consumption

Of course, consumers have the right to be able to buy safe food. If consumers want to buy beef from untreated cattle, and producers are able to market it as such in a way consistent with truth-in-labeling principles, there may be no objection. However, the evidence indicates that the EU ban is not ensuring a safe beef supply. There are widespread reports of use of illegal and often dangerous hormones, and low consumer confidence is contributing to a declining beef consumption. 

One hypothesis linking dietary fat to colon cancer is that cholesterol is converted to bile acids which act as promoters of carcinogenesis (58). Epidemiological studies have shown however, (38) that when beef consumption in the United States doubled (between 1940-1970) the incidence of colon cancer mortality was virtually unchanged. In addition, the incidence of colon cancer is the same in Seventh Day Adventists, who eat meat sparingly (59) and Mormons, who consume a conventional diet (60). 

Most of the changes in the amounts of zinc contributed by meat can be related to the use of beef which accounts for the largest single contribution of zinc in the American diet. Before 1953, consumption of beef was less than that of pork. However, beef provided about twice as much zinc as pork because it is higher in zinc concentration. Since the mid-1960 s, beef has contributed three and sometimes four times as much zinc as does pork. This change has been due to Increased beef consumption which began in the mid-1950 s and peaked at 94 lb per capita in 1976. Between 1976 and 1980, beef consumption decreased 19 percent while pork consumption increased 27 percent. However, 1981 data may indicate another reverse in consumption trends. Pork contributed 1.0 mg of zinc per capita per day or 8 percent of the zinc in the food supply in 1981 while beef contributed 3.0 mg per capita per day or 24 percent of the total zinc. 

Pathogenic Escherichia coli strains, such as E. coli 0157, which produce a potent toxin, cause hemorrhagic infections in the colon resulting in bloody diarrhea or life-threatening complications such as kidney failure. E. coli 0157 outbreaks have been mainly related to beef consumption, however, sprouts, lettuce, and juice have also been found to cause outbreaks. 

Swan SH, Liu F, Overstreet JW, et al. Semen quality of fertile US males in relation to their mothers beef consumption during pregnancy. Hum Reprod 2007 22(6) 1497 1502. 

The first part, after a filter question about beef consumption or the reasons for not consuming it, if this was the case, asked about changes induced by the BSE crisis and purchasing habits. Also, consumption habits of and familiarity with organic produce were investigated. 

British beef consumption had regained 1996 levels. In a village in Wales, the chronology had some underlying similarities to London, yet they were expressed more quickly. 

Baseline levels of PAH-DNA adducts prior to CB beef consumption were between non-detectable and 0.19 fmole/ug DNA for all individuals (Figure 3a, 3b). During the week of CB beef consumption, two individuals exhibited an increase in PAH-DNA adduct level (Figure 3b). Volunteer A exhibited a 6-fold increase after one day of CB beef and declined to baseline levels 4 days after cessation of CB beef consumption. Volunteer B exhibited a 3-fold increase after 4 days of CB beef consumption and declined to baseline levels one day after cessation of CB beef consumption. PAH-DNA adduct level in volunteers C and D did not increase at any time during the study (Figure 3a). Volunteer D remained on the CB beef diet for four days only. 

Fact or Myth Meat causes bowel cancer— This question has been prompted by the following reports (1) that the age-adjusted incidence of colon cancer has been found to increase with the per capita consumption of meat in countries (2) that, in a study done in Hawaii, the incidence of colon cancer in persons of Japanese ancestry was found to be greater among those who ate Western-style meals, especially those who ate beef and (3) that an examination of (a) international food consumption patterns, and (b) food consumption survey data from the United States showed that a higher incidence of colon cancer occurred in areas with greater beef consumption. 

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