Red Meat Linked To Health Problems
In a study involving over half a million men and women, mature Americans who eat large amounts of red meat, as well as processed meats were found to have a greater risk of death from heart disease and cancer - Finding a link between red meat and health.
This extensive study confirms the advice of other experts to limit both these kinds of meats, and appears in the March 23, 2009 Archives of Internal Medicine.
The researchers looked at over 545,000 subjects aged 50 to 71 years old, recruited from AARP members as part of the National Institutes of Health Diet and Health Study, and asked about their eating habits.
The results relied on participants remembering what they ate, and this of course isn't always accurate.
Over 70,000 of the subjects died during the ten year long study, and the researchers took into account risk factors like smoking, high BMI (body mass index) and family history of cancer in their analysis.
The findings however still point an accusing finger at red and processed meats.
The equivalent of eating a quarter pound hamburger daily gave a 22% higher risk of dying from cancer; 27% higher risk of dying from heart disease when compared to subjects who ate just 5 ounces of meat a week.
Women who ate more ed meat had a 20% higher risk of dying of cancer; but a 50% higher risk of dying of heart disease than women who ate less.
This consumption level might seem pretty high. In 2003-2004, the most recent year's statistics are available, on average adults ate 2.5 ounces of red meat each day.
"The consumption of red meat was associated with a modest increase in total mortality," declared Rashmi Sinha, lead author of the study.
Amazingly, processed meats carried lower overall risks than red meat according to the research.
However, it is important to note that those whose diets had more white meat (chicken and fish) were discovered to have lower risks of death.
"This fits together with the findings of the American Institute for Cancer Research and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat," added Sinha, who's a senior investigator with the nutrition epidemiological branch at the Cancer Institute.
So, just why are red meats in excess so bad for our bodies?
Sadly, the research has not pinned down the answer quite yet.
Some experts believe the trouble might come from the iron and fat in the meats, others blame the salt, nitrates/nitrites of processed meats.
Also, when meat is cooked (especially fried or charbroiled) at high temperatures compounds are created in the meat that can be mutagenic or even carcinogenic.
Another argument for reducing the amount of red meat consumed?
Also, conservationists will point to the issue with livestock contributing to greenhouse gas emissions that have been implicated in global warming.
Barry Popkin, who wrote an accompanying editorial to the study, suggests, "We've promoted a diet that has added excessively to global warming."
Most suggest that meat should not be eliminated from your diet, but become a supporting part of meals along with other healthy options.
Choosing fish, poultry or beans as an alternative to the red meats is a great option. Leaner cuts can also be part of a healthy diet, and according to the American Meat Institute are an excellent source of iron, B12 and zinc, as well as other essential vitamins and minerals.
So, especially if you already at risk of heart disease and cancer, don't let the link between red meat and health be your downfall. - 17269
This extensive study confirms the advice of other experts to limit both these kinds of meats, and appears in the March 23, 2009 Archives of Internal Medicine.
The researchers looked at over 545,000 subjects aged 50 to 71 years old, recruited from AARP members as part of the National Institutes of Health Diet and Health Study, and asked about their eating habits.
The results relied on participants remembering what they ate, and this of course isn't always accurate.
Over 70,000 of the subjects died during the ten year long study, and the researchers took into account risk factors like smoking, high BMI (body mass index) and family history of cancer in their analysis.
The findings however still point an accusing finger at red and processed meats.
The equivalent of eating a quarter pound hamburger daily gave a 22% higher risk of dying from cancer; 27% higher risk of dying from heart disease when compared to subjects who ate just 5 ounces of meat a week.
Women who ate more ed meat had a 20% higher risk of dying of cancer; but a 50% higher risk of dying of heart disease than women who ate less.
This consumption level might seem pretty high. In 2003-2004, the most recent year's statistics are available, on average adults ate 2.5 ounces of red meat each day.
"The consumption of red meat was associated with a modest increase in total mortality," declared Rashmi Sinha, lead author of the study.
Amazingly, processed meats carried lower overall risks than red meat according to the research.
However, it is important to note that those whose diets had more white meat (chicken and fish) were discovered to have lower risks of death.
"This fits together with the findings of the American Institute for Cancer Research and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat," added Sinha, who's a senior investigator with the nutrition epidemiological branch at the Cancer Institute.
So, just why are red meats in excess so bad for our bodies?
Sadly, the research has not pinned down the answer quite yet.
Some experts believe the trouble might come from the iron and fat in the meats, others blame the salt, nitrates/nitrites of processed meats.
Also, when meat is cooked (especially fried or charbroiled) at high temperatures compounds are created in the meat that can be mutagenic or even carcinogenic.
Another argument for reducing the amount of red meat consumed?
Also, conservationists will point to the issue with livestock contributing to greenhouse gas emissions that have been implicated in global warming.
Barry Popkin, who wrote an accompanying editorial to the study, suggests, "We've promoted a diet that has added excessively to global warming."
Most suggest that meat should not be eliminated from your diet, but become a supporting part of meals along with other healthy options.
Choosing fish, poultry or beans as an alternative to the red meats is a great option. Leaner cuts can also be part of a healthy diet, and according to the American Meat Institute are an excellent source of iron, B12 and zinc, as well as other essential vitamins and minerals.
So, especially if you already at risk of heart disease and cancer, don't let the link between red meat and health be your downfall. - 17269
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