To meat or not to meat... the question

I've entertained Vegetarianism in my lifetime. He was a friend I invited into my life back in college and kept company with for years.

We still break bread together over a meal or two now and again, but no permanent relationship since I married, starting working at a food magazine (whose "taste testing" made it virtually impossible to carry on a monotonous relationship with a meat-free lifestyle) and overall, just became more relaxed and broad-minded about eating.

I've also entertained, not by my choosing, a storied past with with breast cancer. (Jump here if you want to learn more). It is that experience that I think first prompted me to let go of my meatish ways years ago. But again, as life has evolved, so has my palette and my mindset... (True confession: I swooned over the Beouf Bourguignon when I saw Julie & Julia this past weekend.)

But as I dietitian, I often wonder if the softening of my relationship with my meat-free friend is the right thing for my health. And while I don't argue that a reduction in meat consumption, especially high-fat, heat-charred and highly-processed, is a good idea on multiple fronts, I've been suspect for years that a total elimination is the panacea for all that ails. 

That's why the recent issue of The American Journal of Clinical Nutrition caught my eye. I won't dissect all the details (for more info, jump here.) But I will share with you the closing quote from an editorial written that discusses, among other things, the three studies included in this month's issue that somewhat dispell the notion that meat/dairy = a trip to the Oncologist. Their words, not mine:

We are now fortunate to have reports from many large cohort
studies conducted worldwide, which include well over one million
women and many thousands of cases of breast cancer, that
are quite consistent in showing no overall relation of meat or
dairy products consumed in midlife or later to breast cancer risk.
Although more data on diet in childhood and early adult life are
needed, and on the effects of high temperature cooking, these data
are sufficient to exclude any major effect of consuming these
foods during midlife or later on risk of breast cancer. Of course,
a very small effect can never be ruled out. Nevertheless, good
reasons still exist for keeping consumption of red meat low, because
this will likely help reduce risks of coronary heart disease
and type 2 diabetes (13, 14). Also, for women looking to reduce
their risk of breast cancer by nutritional means, solid evidence
documents that avoidance of weight gain during adult life and
low alcohol consumption will be effective.

Offers some "meaty" food for thought... don't you think?

p.s. For anyone out there ready to toss a rotten tomato my way, I still think my old friend Vegetarianism can be a good friend to have around. If you've made him your VBFF, I'm not judging or trying to convince you otherwise. I'm just allowing for a little room and tolerance for those of us who don't see him everyday. Maybe I'll have dinner with him next Friday?