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Red meat increases death, cancer and heart risk, says study

2012-03-13 07:02:18

A diet high in red meat can shorten life expectancy, according to researchers

at Harvard Medical School.

The study of more than 120,000 people suggested red meat increased the risk of

death from cancer and heart problems.

Substituting red meat with fish, chicken or nuts lowered the risks, the authors

said.

The British Heart Foundation said red meat could still be eaten as part of a

balanced diet.

The researchers analysed data from 37,698 men between 1986 and 2008 and 83,644

women between 1980 and 2008.

Dr Rosemary Leonard says the risks associated with eating a lot of red meat are

"very clear"

They said adding an extra portion of unprocessed red meat to someone's daily

diet would increase the risk of death by 13%, of fatal cardiovascular disease

by 18% and of cancer mortality by 10%. The figures for processed meat were

higher, 20% for overall mortality, 21% for death from heart problems and 16%

for cancer mortality.

The study said: "We found that a higher intake of red meat was associated with

a significantly elevated risk of total, cardiovascular disease, and cancer

mortality.

"This association was observed for unprocessed and processed red meat with a

relatively greater risk for processed red meat."

The researchers suggested that saturated fat from red meat may be behind the

increased heart risk and the sodium used in processed meats may "increase

cardiovascular disease risk through its effect on blood pressure".

Victoria Taylor, a dietitian at the British Heart Foundation, said: "Red meat

can still be eaten as part of a balanced diet, but go for the leaner cuts and

use healthier cooking methods such as grilling.

"If you eat processed meats like bacon, ham, sausages or burgers several times

a week, add variation to your diet by substituting these for other protein

sources such as fish, poultry, beans or lentils."