Replacing red meat with other protein sources could help you live longer, according to the study.
"What we found is that the increased consumption of red meat is associated with a higher risk of death, and the risk is particularly high for people who have increased their consumption of processed meat to red meat," he said.
"Here, nutrition research becomes exciting"
The study included data on dietary habits and mortality risks of 53,553 women and 27,91
Deaths of any cause in the data were confirmed, inter alia, on the basis of government records and the national death index.
According to analysis In the nutrition and death data, the researchers found that there was an increase of at least 1% over eight years. Half a serving per day of processed and unprocessed red meat was at an increased risk of early by 13% and 9%, respectively Death connected.
There has been a decrease in consumption of red meat and an increase in the consumption of whole grains, vegetables or other sources of protein
"When humans reduce their consumption of red meat and eat other sources of protein – and also vegetable foods – Instead, they have a lower risk of causing mortality and cardiovascular mortality, "said Hu.
"We have also seen that replacement of red and processed meat by other protein sources has been associated with a decreased risk of death in this study and in previous studies," said Fields.
Based on the findings, we can now focus on what foods we can add to nutrition to improve longevity and reduce the risk of chronic disease, "she said," and how can we also prepare these foods to support the Optimize nutrient intake while improving palatability and making healthy eating more enjoyable? Here, nutrition research becomes exciting. "
The study had some Restrictions, including that the diet data was self-reported, and that the participants were mainly nurses and health professionals, and further investigation is needed to determine if similar findings would occur in a more diverse group of people.
The study also noted However, a link between the increased consumption of red meat and the subsequent risk of death did not necessarily find causality, and further investigation is needed to establish a causal link.
Hu said, however, that earlier research has shown that higher levels of saturated fatty acids, H ants, preservatives and other ingredients in meat can contribute to adverse health effects.
In separate studies, red meat has also been associated with unfavorable changes in gut microbiota, the ecosystem of bacteria and microbes in your gut.
Focus on Red Meat
He further questioned the concentration of hormones or antibiotics in red meat in the United States compared with other countries such as Japan or those in Europe.
"Reduced mortality when replacing red meat with fish is consistent with this possibility since they contain g." The red meat content in the United States could be a factor that affects mortality. "