December 3, 2009 – Reducing the production and consumption of meat by 30% would have both positive effects on the environment and on public health, say researchers from the UK and Australia. Such a reduction would have the effect of reducing the production of greenhouse gases (GHGs) to a level that would limit the effects of climate change, they stress. And eating less meat would reduce the number of cardiovascular diseases.
The prestigious medical journal The Lancet has just published the results of a study1 focusing on the public health impacts of various strategies aimed at reducing GHG production. The researchers came to the conclusion that authorities in meat-producing countries should consider adopting measures to significantly reduce agricultural activities devoted to raising animals for food.
Environmental impacts
The authors of the study believe that England will not be able to meet the GHG reduction targets it has set for the agricultural sector. At least not using the only strategies put forward to date: improving the energy efficiency of livestock farms, better manure management, reducing dependence on oil for production and distribution, etc. According to them, these strategies are necessary, but insufficient. It will also be necessary to significantly reduce (30%) the size and importance of the farms of animals intended for food. They point out that this sector of agricultural activity alone is responsible for approximately 80% of all GHG emissions attributable to agricultural activities.
Public health impacts
The researchers assumed that a 30% reduction in meat production would result in an equivalent decrease in consumption. According to them, this decrease would have the effect of reducing by 17% the number of deaths attributable to cardiovascular diseases. Meat is an important source of saturated fat which has adverse effects on heart health, they explain. That means around 18,000 fewer deaths each year in England alone, the researchers estimate.
Pierre Lefrançois – PasseportSanté.net
1. Friel S, Dangour AD, Garnett T et al. Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture, Lancet, 2009, Nov 24.
