Correlations Three Correlations Correlations: From Marijuana Use

Correlations

Three correlations

Correlations: From marijuana use to meat eating to fast food

One of the most commonly-cited statistics in the popular media is the strong correlation between marijuana use and later 'hard' drug use, although it is uncertain if marijuana is causally related, or merely correlated with this phenomenon. Another surprising correlation in the use of marijuana also perplexes researchers. There also appears to be a strong correlation between schizophrenia and heavy use of marijuana in adolescence. "Scientists in Australia followed nearly 4,000 young adults born between 1981 and 1984 at the 21-year mark, and found that the longer study participants had used marijuana, the higher the risk of psychosis-related outcomes. Those who had experienced hallucinations early were more likely to have smoked or used marijuana longer and more frequently" (Meier 2010).

The study's authors state that the causal relationship between the use of the drug and later schizophrenia requires more study. It could be that "those who were vulnerable to psychosis were more likely to use cannabis" but there could also be a causal factor in increasing the sufferer's risk of developing the mental illness (Meier 2010). Brain imaging studies of heavy marijuana users and schizophrenics indicate "repeated exposure to cannabis resulted in abnormalities in a critical fiber pathway in the brain related to higher aspects of language and auditory functions" which may mean that there is a causal, triggering mechanism that can bring on schizophrenia in vulnerable individuals (Meier 2010).

Another study that suggests a common 'indulgence' may lead to health risks is the correlation found in a new study published in the Archives of Internal Medicine between daily intake of red meat (beef, pork or lamb) and early death. Frequent consumption of red meat increased the morality of the study participants 13% over those who did not. "And processed meats raised the risk higher, to about a 20% increased risk of death from diseases including cancer and heart disease" (Aubrey 2012: 1). However, the correlation between higher rates of death and processed meat consumption may not be due to causality. Frequent red meat consumers, particularly of processed meats, might tend to have a lower class status, impeded access to healthcare, might be less apt to exercise, and may engage in other lifestyle practices not conducive to the maintenance of good health. Because red meat has such a cultural taint of ill health, more affluent consumers are less likely to eat it. More affluent and educated consumers may be more apt to shop in grocery stores with attractive fruits and vegetables and to eat a more varied diet, including fish and chicken. However, the study designers do believe that there is some evidence of a causal link between meat and disease. "One theory is that the iron in meat works as a catalyst -- to turn nitrites added as preservatives -- into a particular kind of carcinogen in the body....grilling the meat on an open flame explains part of the increased risk. You're not only getting the nitrites, but you're also getting possible formation of carcinogens by cooking at high-heat temperatures or in direct contact with a flame" (Aubrey 2012: 3).