2 August 2016
A new study has highlighted the potentially significant contribution the consumption of meat is making to the proliferation of obesity worldwide.
The University of Adelaide research examined the correlation between meat consumption and obesity rates in 170 countries, finding that sugar availability in a nation explains 50 per cent of obesity variation, with meat availability making up the other 50 per cent.
After correcting for differences in national wealth, calorie consumption, levels of urbanisation and physical inactivity, the contribution of meat and sugar availability was measured at 13 per cent each.
Prior to this, studies linking meat consumption to obesity hypothesised that the fat content in meat is the main cause of the problem, but this new research suggested that it may in fact be the protein content that is the issue.
Professor Maciej Henneberg, head of the biological anthropology and comparative anatomy research unit at the University of Adelaide, said: "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."
Posted by Edward Bartel
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