Food Focus

Much to carnivores’ disappointment, nutritional research has long suggested a link between increased red meat consumption and elevated cancer and heart disease risk. This was the status quo until recently when a team of researchers released a controversial study suggesting this link may not be as strong as was once believed. Cue debate among researchers and widespread consumer confusion and frustration. In order to get some clarity, we sat down with David Ma, professor in the Department of Human Health and Nutritional Sciences here at the University of Guelph to ask him about this new study and to discuss the discipline of nutritional sciences as a whole. Transcript available here: https://www.rev.com/transcript-editor/shared/wEbtJH2do_sZ3szB_5n753CwG4LRGf9hsfFTX1AHRf7thWqriLllTQ9DvAE-vZWJK6cUQyDkFii8wiLizGFpYiXbG7U?loadFrom=SharedLink