More reasons to cut back on red meat
March 25th 2009 12:54
High consumption of red meat and processed meat shortens life expectancy through increased risk for a variety of illnesses including cancer, heart disease, and Alzheimer’s. “The consumption of red meat was associated with a modest increase in total mortality”, says Rashmi Sinha, lead author.
Previous research associated high red meat consumption with cancer, even as little as one quarter-pound hamburger or a small pork chop a day. Risk of mortality increases with increased consumption of red meat in the diet.
The researchers measured the diets of over a half-million people for 10 years. Both men and women consuming the highest amounts of red meat had a higher risk of mortality by 31 and 36 percent, respectively. Processed meat also produced higher mortality of 16 and 25 percent in men and women, respectively. Causes of death in the study included diabetes, Alzheimer’s disease, ulcers, pneumonia, influenza, liver disease, HIV, tuberculosis, chronic obstructive pulmonary disease, cancer, and heart disease.
The authors suggested that some of the contributing factors to the increased mortality risk may be the higher carcinogens and saturated fat found in red meat.
The research was sponsored by the U.S National Cancer Institute, and was reported in the March 23rd issue of the Archives of Internal Medicine.
* Photo courtesy PDPhoto.org
Previous research associated high red meat consumption with cancer, even as little as one quarter-pound hamburger or a small pork chop a day. Risk of mortality increases with increased consumption of red meat in the diet.
The researchers measured the diets of over a half-million people for 10 years. Both men and women consuming the highest amounts of red meat had a higher risk of mortality by 31 and 36 percent, respectively. Processed meat also produced higher mortality of 16 and 25 percent in men and women, respectively. Causes of death in the study included diabetes, Alzheimer’s disease, ulcers, pneumonia, influenza, liver disease, HIV, tuberculosis, chronic obstructive pulmonary disease, cancer, and heart disease.
The authors suggested that some of the contributing factors to the increased mortality risk may be the higher carcinogens and saturated fat found in red meat.
The research was sponsored by the U.S National Cancer Institute, and was reported in the March 23rd issue of the Archives of Internal Medicine.
* Photo courtesy PDPhoto.org
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