BIC Responds to Nutrition Action Article
It is unfortunate that CSPI perceives the information on the BIC web site to be misleading. Registered dietitians at BIC strive to provide factual information that is based on current research in peer-reviewed journals and other well respected sources. The fact that health professionals –doctors, dietitians, nurses, educators – order thousands of copies of our materials each year, speaks to the confidence the health profession has in knowing that our information is credible and based on sound science.
We’d like to take this opportunity to address some of the points raised by CSPI.
In regards to cancer: It is widely acknowledged that there is not one single food that protects or causes cancer. Cancer is a complex multi-factorial disease, in which the cause can’t be simplified to one food. As stated on the BIC web site, it is accurate to say “Recent research shows that vegetables and fruit, cereals and grains and conjugated linolenic acid, CLA, a natural component in beef and milk products, may reduce the risk of getting some cancers. Recent research at the University of Alberta shows that CLA can inhibit the production of cancerous tumours in the mammary glands of mice. More research is needed to find out the role of CLA in preventing breast cancer in humans."
A Nutrition Perspective on “Cancer Risk and Red Meat Intake: What are the Issues” is available in the Resource Centre on the BIC web site (see link at bottom of page). This Perspective provides more details and references on the issues raised above. It was reviewed by external health professionals and includes an extensive list of references.
In regards to heart disease: Lean beef, can be a suitable choice as part of a low-fat, low cholesterol diet (source: Archives of Internal Med. 1999; 159: 1331-1338). Furthermore, one-third of the saturated fat in beef is stearic acid, which does not affect blood cholesterol. As part of our answer re: heart disease in our FAQ section, we also include a number of tips on how to keep beef lean such as:
- Trim away any visible fat.
- Use low-fat cooking methods such as broiling, roasting, stir frying or grilling.
- Use added fats like oils, dressings, mayonnaise, gravy and cream sauces in moderation.
- Choose serving sizes recommended in Canada’s Food Guide to Healthy Eating. One serving of meat is about 50 to 100 grams.
- Choose lean or extra lean ground beef or rinse regular ground beef with water after cooking.
Keeping a variety of food choices in the diet also helps people get all the nutrients they need to stay healthy. Beef offers many essential nutrients, such as vitamin B12, zinc, selenium, niacin, vitamin B6, phosphorus, iron, potassium, riboflavin, magnesium, thiamin, pantothenate.
A Nutrition Perspective on “Heart Healthy Strategies: How Lean Beef Fits” is available in the Resource Centre on the BIC web site (see link at bottom of page). This resource has been externally reviewed by health professionals and includes an extensive reference list.
In regards to lean beef: The term “lean only” means beef trimmed of all visible fat, that is the exterior fat and the thicker seams of fat. Nutrient data includes the natural marbling found in the beef. This data is in line with consumer practices. Studies have shown that three-quarters of Canadians always trim fat from meat before eating.
The Nutrient Data section shows the nutrient profile for several raw and cooked beef cuts. For all cuts, the data is first presented for 100 grams raw then for the corresponding cooked portion. For example, 100 grams raw Sirloin Grilling steak would equal 65 grams cooked. It is presented in this way, because many consumers ask us about the portion size and nutrients that would be in the cut after cooking. If they chose to eat a larger cooked portion, they would need to multiply the nutrients accordingly.
Canada’s Food Guide to Healthy Eating recommends 2 to 3 servings a day from the Meat and Alternatives food group. One serving of meat is 50 - 100 grams. As stated on the BIC web site, 50-100 grams is about the size of a deck of cards. The example of the deck of cards would be closer to 100 grams.
