The Potentially Dangerous Health Impact of Red Meat
In the largest study of its kind (with over half a million subjects), it was found that mature people in the US Americans who eat large amounts of red meat like beef, pork and lamb, and processed meats like hot dogs and bacon were discovered to have a higher risk of death from cancer or heart disease.
This study supports the long-standing advice of other experts to limit both these kinds of meats, and appears in the March 23, 2009 Archives of Internal Medicine.
The study considered over 545,000 subjects aged 50 to 71 years old, from AARP members as part of the National Institutes of Health Diet and Health Study, and asked about their eating habits.
The results did rely on subjects remembering what they ate, and this isn't always accurate. Also, the pool of subjects was drawn from a group thought to be healthier than other Americans, which means the findings might not apply to everyone, but they are certainly representative.
Over 70,000 of the participants died during the decade long study, and the researchers made adjustments in the study results to account for other risk factors like smoking, high BMI (body mass index) and family history of cancer in their analysis.
The findings however, even when taking these aspects into account, paint a damning picture for red and processed meat.
Some of the study results show us that eating a quarter pound hamburger daily gave a 22% higher risk of dying from cancer; 27% higher risk of dying from heart disease (compared subjects who ate just 5 ounces of meat a week)
Women who ate more ed meat had a 20% higher risk of dying of cancer; but a 50% higher risk of dying of heart disease than women who ate less.
This consumption level might seem pretty high. In 2003-2004, the most recent year's statistics are available, on average adults ate 2.5 ounces of red meat each day.
"The consumption of red meat was associated with a modest increase in total mortality," stated Rashmi Sinha, lead author of the study.
Amazingly, processed meats carried lower overall risks than red meat according to the research.
Alsopeople whose diets had more white meat (chicken and fish) were found to have lower risks of death.
"This fits together with the findings of the American Institute for Cancer Research and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat," said Sinha, who is an investigator with the nutrition epidemiological branch at the Cancer Institute.
So, why are excessive amounts of red meat bad for our bodies?
Sadly, the research has not pinned down the answer quite yet.
Some experts suggest the trouble might come from the fat and iron in the meats, others the salt, nitrates/nitrites of processed meats.
Not only that, when meat is cooked (especially fried or charbroiled) at high temperatures substances are created that can be mutagenic or even carcinogenic. In other words - trouble.
Which is of course another argument for reducing the level of red meats in your diet?
And, if you need another reason, livestock contribute to greenhouse gas emissions that have been implicated in global warming.
Barry Popkin, who wrote an accompanying editorial to the study, suggests, "We've promoted a diet that has added excessively to global warming."
Most experts suggest that meat should not be eliminated entirely from your diet, but rather become a supporting part of meals along with other healthy options.
Choosing fish, poultry or beans as an alternative to the red meats is a great option. Leaner cuts can also be part of a healthy diet, and according to the American Meat Institute are an excellent source of iron, B12 and zinc, as well as other essential vitamins and minerals.
If you have risk factors for heart disease or cancer, you'll want to talk to your own doctor to find out what diet and lifestyle changes you can make to today to help keep your body healthy and disease free. Don't let the link between red meat and health be your downfall. - 17273
This study supports the long-standing advice of other experts to limit both these kinds of meats, and appears in the March 23, 2009 Archives of Internal Medicine.
The study considered over 545,000 subjects aged 50 to 71 years old, from AARP members as part of the National Institutes of Health Diet and Health Study, and asked about their eating habits.
The results did rely on subjects remembering what they ate, and this isn't always accurate. Also, the pool of subjects was drawn from a group thought to be healthier than other Americans, which means the findings might not apply to everyone, but they are certainly representative.
Over 70,000 of the participants died during the decade long study, and the researchers made adjustments in the study results to account for other risk factors like smoking, high BMI (body mass index) and family history of cancer in their analysis.
The findings however, even when taking these aspects into account, paint a damning picture for red and processed meat.
Some of the study results show us that eating a quarter pound hamburger daily gave a 22% higher risk of dying from cancer; 27% higher risk of dying from heart disease (compared subjects who ate just 5 ounces of meat a week)
Women who ate more ed meat had a 20% higher risk of dying of cancer; but a 50% higher risk of dying of heart disease than women who ate less.
This consumption level might seem pretty high. In 2003-2004, the most recent year's statistics are available, on average adults ate 2.5 ounces of red meat each day.
"The consumption of red meat was associated with a modest increase in total mortality," stated Rashmi Sinha, lead author of the study.
Amazingly, processed meats carried lower overall risks than red meat according to the research.
Alsopeople whose diets had more white meat (chicken and fish) were found to have lower risks of death.
"This fits together with the findings of the American Institute for Cancer Research and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat," said Sinha, who is an investigator with the nutrition epidemiological branch at the Cancer Institute.
So, why are excessive amounts of red meat bad for our bodies?
Sadly, the research has not pinned down the answer quite yet.
Some experts suggest the trouble might come from the fat and iron in the meats, others the salt, nitrates/nitrites of processed meats.
Not only that, when meat is cooked (especially fried or charbroiled) at high temperatures substances are created that can be mutagenic or even carcinogenic. In other words - trouble.
Which is of course another argument for reducing the level of red meats in your diet?
And, if you need another reason, livestock contribute to greenhouse gas emissions that have been implicated in global warming.
Barry Popkin, who wrote an accompanying editorial to the study, suggests, "We've promoted a diet that has added excessively to global warming."
Most experts suggest that meat should not be eliminated entirely from your diet, but rather become a supporting part of meals along with other healthy options.
Choosing fish, poultry or beans as an alternative to the red meats is a great option. Leaner cuts can also be part of a healthy diet, and according to the American Meat Institute are an excellent source of iron, B12 and zinc, as well as other essential vitamins and minerals.
If you have risk factors for heart disease or cancer, you'll want to talk to your own doctor to find out what diet and lifestyle changes you can make to today to help keep your body healthy and disease free. Don't let the link between red meat and health be your downfall. - 17273
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