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Red Meat Consumption and Increased Risk Cardiovascular and Cancer Mortality (16/03/2012)

 

When we talk about read meat on our tables, often it's easy to fall into a misunderstanding, as conclusions drawn for habits in other countries may not apply to the country we live in.
If the research has been made in a country where people daily eat a lot of red meat, obviously its findings, i.e. eat less red meat, will not apply to other contries where the usual consumption is not comparable and therefore those conclusions are no more applicable.

A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality.
The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

The lightest meat eaters reported getting half a serving or less of meat per day, while the study's biggest meat-lovers had red meat twice or three times daily.
Three ounces of unprocessed meat, one hot dog or two slices of bacon was counted as a serving.

We're talking about no more than two or three servings of red meat a week (250gr). Basically, red meat should be an occasional part of our diet and not a regular part of our diet."

But if we base our evaluations only on these facts, again we risk to come to the wrong conclusions. In fact, the red meat the researchers are referring to, is from cattle raised in the US, where regulations regarding the substances that can legally be adminestered to the animal are much more lenient than in th EU.
Furthermore, the above research strongly underlines that industrially processed meats are more unhealthy than unprocessed meat. 
We are talking about all those meats that, in order to save time and efforts, you have bought already processed in some way, as far as additives, preservatives, colouring and flavouring agents are concerned. Or precut and even precooked.

The researchers, including senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues, prospectively observed 37,698 men from the Health Professionals Follow-up Study for up to 22 years and 83,644 women in the Nurses’ Health Study for up to 28 years who were free of cardiovascular disease (CVD) and cancer at baseline. Diets were assessed through questionnaires every four years.

A combined 23,926 deaths were documented in the two studies, of which 5,910 were from CVD and 9,464 from cancer. Regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk.
One daily serving of unprocessed red meat (about the size of a deck of cards) was associated with a 13% increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20% increased risk.

Among specific causes, the corresponding increases in risk were 18% and 21% for cardiovascular mortality, and 10% and 16% for cancer mortality. These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease, or major cancers.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: 7% for fish, 14% for poultry, 19% for nuts, 10% for legumes, 10% for low-fat dairy products, and 14% for whole grains. The researchers estimated that 9.3% of deaths in men and 7.6% in women could have been prevented at the end of the follow-up if all the participants had consumed less than 0.5 servings per day of red meat.

“This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” said Hu. “On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.”

In conclusion, we should not exceed in the consumption of any kind of food, paying special attention to variety.
And more so, we should often change type of meat, fish, fruit and vegetables, the type of carbohydrates, as well as the production area and the producer they come from. In this way, on one hand accumulation of the same potentially unhealthy substance will be dramatically reduced, and on the other hand the complete variety of healthy nutrients needed by our organism will be assured.

Support for the study was provided by the National Heart, Lung, and Blood Institute and the National Cancer Institute.

Other HSPH authors include Qi Sun, Adam Bernstein, JoAnn Manson, Meir Stampfer, and Walter Willett.

The study is online in Archives of Internal Medicine on March 12, 2012:
Red Meat Consumption and Mortality” An Pan, Qi Sun, Adam M. Bernstein, Matthias B. Schulze, JoAnn E. Manson, Meir J. Stampfer, Walter C. Willett, Frank B. Hu, Archives of Internal Medicine, online March 12, 2012. 

(Marco Dal Negro)

 


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