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Trying to Avoid Hormones in Meat or Poultry?

This is a legitimate concern because hormone residues in food can increase the risk of breast cancer and other reproductive system cancers among women and may promote the development of prostate cancer in men.

Some people think that all commercially raised animals – cattle, hogs, sheep, and poultry – are fed hormones as growth promoters. In fact, the U.S. Department of Agriculture (USDA) does not permit the use of hormones in raising hogs or chickens, turkeys, and other fowl. That is why the USDA does not allow the use of the term “no hormones added” on labels of pork or poultry products unless it is followed by a statement explaining that “Federal regulations prohibit the use of hormones.”

Hormones are still used as growth promoters in cattle and sheep. It’s estimated that two- thirds of the cattle raised in the U.S. are given hormones (usually testosterone or estrogens) to boost growth. Producers of beef and lamb may use the term “no hormones administered” on labels after satisfying the USDA that hormones were not used in raising the animals. If you eat beef or lamb, I urge you to look for such products.

Buying hormone-free meat and dairy products can be expensive. As a less costly option, try to minimize your family’s consumption of conventional products, substituting other meats (pork or venison for example) and meat alternatives such as soy foods.

The USDA does allow farmers to use antibiotics to prevent or treat diseases in all farmed animals, although the drugs must be withheld for a period of time prior to slaughter so that any residues fall below federal limits. Even so, I believe that this practice is ill-advised since
it contributes to the escalating problem of antibiotic-resistant bacteria throughout the world. The words “no antibiotics added” on meat or poultry products indicate that the producer has satisfied the USDA’s Food Safety and Inspection Service that the animals were raised without antibiotics.

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