A study led by the National Cancer Institute clearly shows an association between red meat/processed meat and an increased risk of mortality.
From the Washington Post:
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.
What you need to know:
Red meat includes beef and pork, and all their processed variants such as bacon, sausages, steaks, burgers, etc…
Research has shown for years that high rates of red meat consumption lead to heart disease and may lead to certain types of cancer. High levels of saturated fat lead to increase in bad cholesterol in the bloodstream.
The importance of this study, published yesterday in the Archives of Internal Medicine [here, subscription required], is its sheer magnitude and its length of time – 10 years.
What to do at the supermarket:
Cut back on red meats by opting for fish or poultry instead. Steaks and burgers are a great treat, but not daily. When you do choose meat, go for lean cuts. Try to stay away from processed meats which on top of the fats, add lots of salt and nitrites.
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