Red Meat Increases Mortality Risk
The risk of early death is raised for the people who consume a red meat moderately, a recent study points out.
The study was conducted on more than 120,000 American men and women and the findings have astonished researchers.
Apparently, the daily consumption of unprocessed red meat increases mortality risk with 13 percent. When it comes to processed meat, the death risk is even greater.
People who consume a hot dog or two strips of bacon every day face a 20 percent risk of death. According to Dr. Frank Hu, professor of nutrition and epidemiology at the Harvard School of Public Health, the study’s results are not really surprising since red meat consumption has been previously linked to an increased risk of chronic diseases, such as cardiovascular disease and cancer.
The reason why red meat consumption is that dangerous is because it contains saturated fat, sodium nitrites and other “chemicals produced during processing and cooking”, Dr.Hu continued.
However, the real surprise was the immense risk generated by a very moderate red meat consumption. Approximately three quarters of the study participants claimed that they eat one or more daily servings of red meat.
People who consumed red meat regularly confessed to being addicted to other unhealthy habits such as smoking, drinking alcohol or doing little physical exercise. These people also ate less fibre-rich foods such as fruits and vegetables.
In brief, the study’s researchers advise moderate and heavy red meat consumers to change their dietary habits. Red meat should be replaced with healthy protein sources, such as poultry, fish, legumes and whole grains.
RSS Trackback URL 18. March 2012 (14:55)
Filed under: Nutrition, Steaming diets by Edith Moony