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Eat more red meat, which is associated with a higher risk of dying

A new study finds that changes in your eating habits for red meat may be associated with your risk of early death. An increase in consumption of red meat by at least half a serving a day was associated with a 10% higher risk of early death in the study, which was published Wednesday in the medical journal BMJ.

Replacing red meat with other protein sources could help you live longer, according to the study.

"The data suggest that replacing red meat with other protein sources such as poultry, fish, nuts, legumes, whole grains and even vegetables may reduce the risk of premature death." Dr. Frank Hu, professor of nutrition and epidemiology and chairman of the Department of Nutrition at Harvard TH's Chan School of Public Health, lead author of 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

6 men in the US in 1986 and 2010.

The data available from the Nurses Health Study and the Health Professionals Follow-up Study tracked how much red meat and other foods each adult ate with self-reported questionnaires every four years and then calculated change in dietary habits over time.

Deaths of any cause in the data were confirmed, inter alia, on the basis of government records and the national death index.

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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.

The study provides "valuable and informative" data on the associations of red meat with poor health outcomes, Dr. Heather Fields, a specialist in internal medicine at the Mayo Clinic in Arizona, was not involved in the research.

"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. "

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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

A lesser or more inadequate association between intake of red meat and mortality in other countries or areas of the world indicates that red meat contributes to mortality in the world United States, which has a high protein content, but also contains other factors that can contribute to the injury. "said Valter Longo, professor of life sciences at the University of Southern California and director of the USC Longevity Institute, who was not involved in the study.

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. "
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