News Releases

Manufacturers of ready-to-eat meat and poultry products have dramatically improved the safety of their products during the last decade and plan to use what they have learned in battling this pathogen to make further process in the years to come, according to AMI Foundation Chief Scientist Betsy Booren, Ph.D. Booren made her remarks yesterday in a public meeting sponsored by USDA’s Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) to discuss an Interagency… read more

Washington, DC, April 7, 2013 — “Cardiovascular disease or CVD is a complex condition that appears to have a variety of factors associated with it, from genetics to lifestyle. Attempts to link cardiovascular disease to a single compound that is found at safe levels in red meat oversimplifies this complex disease.

A new study out of Europe once again is trying to identify a cause and effect relationship using a research approach that won’t permit such conclusions to be made.

Washington, DC – AMI Foundation President James H. Hodges today praised a report from the Presidential Council on Science and Technology (PCAST) calling for expanded investment in agriculture science and technology, including a $700 million federal increase in federal agriculture research funding.

A new study in today’s Archives of Internal Medicine tries to predict the future risk of death from cancer or cardiovascular disease by relying on notoriously unreliable self-reporting about what was eaten and obtuse methods to apply statistical analysis to the data. This imprecise approach is like relying on consumers’ personal characterization of their driving habits in prior years in determining their likelihood of having an accident that kills them in the future. It has a high likelihood… read more

Processed meats are a safe and nutritious part of a balanced diet. A new study alleging a link between processed meats and diabetes is problematic because it ignores some basic science about the physiology of diabetes and the ingredients in processed meats. The study’s conclusions also appear inconsistent with findings from a much larger Centers for Disease Control and Prevention (CDC) study.