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What more or less meat does with time



An analysis of more than 80,000 people over 8 years suggests what happens with the risk of premature death when changing meat consumption.

Most of us know that eating red meat is not very good for you. Consider: An increased risk of type 2 diabetes, cardiovascular disease, certain cancers, and premature mortality. And adding processed red meats such as bacon, hot dogs and sausage brings you even more: Increased risk for chronic obstructive pulmonary disease, congestive heart failure and high blood pressure.

Therefore, it makes sense to increase or decrease meat consumption over time, the details of which exactly a research team from the US and China wanted to identify. The point is that they wanted to find out the risks regardless of the initial intake of red meat, and especially the mortality risk.

The team used data from 53,553 female nurses aged 30 to 55 from the Famous Cohort Study, the Nurses & # 39; Health Study (NHS), and 27,91

6 male health professionals, ages 40-75 the Health Professionals Follow-up Study (HPFS). All were free of cardiovascular disease and cancer at baseline.

They measured the increase or decrease in red meat intake over a period of eight years, and then followed up on health and death data for eight years. What they found is unlikely to surprise anyone. From the study:

In two large prospective cohorts of US women and men, we found that an increase in red meat consumption over a period of eight years is directly related to the risk of death in the next eight years, and independent of the initial intake of red meat was and simultaneous changes in lifestyle factors. This association with mortality was observed with increased consumption of processed and unprocessed meat, but was stronger in processed meat.

Also not surprising from the study:

A decrease in the total consumption of red meat with simultaneous increase in consumption of nuts, fish, non-skinned poultry, dairy products, eggs, whole grains or vegetables over a period of eight years was associated with a Decreasing the risk of dying over the next eight years or eating healthy plant foods such as vegetables or whole grains can improve longevity. And these findings were also relevant in short-term studies (4 years) and long-term studies (12 years).

How strong were they? After taking into account age and other potentially influential factors:

  • An increase in total (processed and unprocessed) intake of red meat by 3.5 servings per week or more over a period of eight years was one 10 associates percent higher risk of death over the next eight years.
  • The increase in intake of processed red meats such as bacon, hot dogs, sausages and salami around 3.5 servings per week or more was associated with a 13 percent higher risk of dying .

They found that the associations were consistent across different age groups, physical activity, nutritional quality, smoking and alcohol habits.

In the meantime, they found that:

  • Replacing one serving of red meat per day for one serving of fish a day over a period of eight years was associated with a 17 percent lower risk of death joined the next eight years.

It seems pretty important to me. This was now an observational study, and therefore the cause could not be explicitly determined. As the authors noted, members of these two cohorts are mostly white-listed health professionals, so the results may not be more general. Nevertheless, the data cover a large number of people over a long period of time with numerous evaluations of diet and lifestyle factors and similar outcomes between the two cohorts.

Given all previous evidence linking consumption of red meat In bad health, it makes sense that an increase in intake is associated with an increased risk of death. The results provide "a practical message to the general public about how dynamic changes in the consumption of red meat are linked to health". "Changing the source of protein or eating healthy plant foods such as vegetables or whole grains can improve life expectancy."

Cohort studies published in the BMJ.

An analysis of 80,000 people over a period of 8 years suggests what happens with the risk of premature death from a change in meat consumption.


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