Red meat and industrially processed meat increase the risk of death

According to a new article, people who eat more red meat and processed meat during the 10 years have a higher risk of death from all causes, including cancer and heart disease. In contrast, eating a lot of white meat reduces the risk of death in general and cancer in particular.

The authors of this article argue : 'The amount of meat eaten varies across the world but the consumption of more meat is linked to the mortality rate of chronic diseases is still unclear.'

Dr. Rashmi Sinha and colleagues at the National Cancer Institute, Rockville, Md., Have pointed out the link between intake of meat and the risk of death in more than 500,000 people involved in health research and regimes. Eat AARP by the National Institutes of Health. Participants were in their 50s and 71s when they participated in the study in 1995. They provided demographic information and completed a food questionnaire that was often eaten to estimate the amount of white, red and processed meat they eat . Then they were followed for 10 years.

During the later period , 49,976 men and 23,276 women died . One fifth of men and women eat mostly red meat (about 62.6 grams / 1000 calories / day) with a higher risk of death, as well as a higher risk of death from heart disease and cancer. compared to one fifth of men and women who eat less red meat (about 9.8 grams / 1000 calories / day). The situation is similar for one in five people who eat mostly processed meat for those who eat less (22.6 grams compared to 1.6 grams / 1000 calories / day).

When comparing 1/5 of participants who eat mostly white meat with 1/5 of those who eat less white meat, those who eat a lot of white meat have a lower overall mortality rate, as well as mortality rates. due to cancer and heart disease and other causes.

The authors write: 'For overall mortality, 11% of deaths in men and 16% in women can be prevented if they reduce the amount of red meat eaten. The impact on cardiovascular morbidity is a 11% lower risk of death in men and 21% in women if the amount of red meat is reduced. Death from cardiovascular disease decreases by about 20% in general '.

According to a new article, people who eat more red meat and processed meat during the 10 years have a higher risk of death from all causes. (Photo: iStockphoto / Ron Bailey)

Red meat has certain mechanisms to increase the risk of death. Carcinogenic compounds are formed during high-temperature meat processing. Meat is also a major source of saturated fat, which is linked to bowel and breast cancer . Besides, eating less meat reduces the risk factors for heart disease, which lowers blood pressure and cholesterol.

The authors conclude: 'These results complement those reported by the American Cancer Research Institute and the World Cancer Research Foundation to reduce the amount of red meat and processed meat eaten to make Reduce the risk of cancer. Future studies need to delve deeper into the relationship between subtypes of meat as well as specific causes of death. ' The study was partially funded by the Internal Research Program of NIH, the National Cancer Institute.

Dr. Barry M. Popkin of the University of North Carolina, Chapel Hill, wrote: 'The publication of the book by Sinha et al is necessary. Because the whole world is facing a storm, it is in particular the accumulation of constraints on water, energy and food supplies while consuming food from animal origin. growing quickly'.

Dr. Popkin writes: 'Not only do ingredients in animal-derived foods cause cancer, but many other researchers also point out that saturated fat and similar foods also increase the incidence. cardiovascular diseases. What should we do?'

Because eating white meat and meat also brings health benefits (not industrially processed meat), people do not completely agree to switch to a vegetarian diet. 'Moreover, the need to reduce meat intake is very high, even higher for industrial processed meat as well as salted food products of other industrial origin and saturated fat said. general'.

The authors are not vegetarians or have any disagreement about the financial profitability of health-related food products.

Refer
1. Sinha et al. Meat Intake and Mortality: A Prospective Study of Over Half a Million People. Archives of Internal Medicine, 2009; 169 (6): 562 DOI: 10.1001 / archinternmed.2009.6
2. Barry M. Popkin.Reducing Meat Consumption Has Multiple Benefits for the World's Health.Archives of Internal Medicine, 2009;169 (6): 543 DOI: 10.1001 / archinternmed.2009.2