In the largest study of its kind, involving over half a million men and women, older Americans who eat large amounts of red meat like beef, pork and lamb, as well as processed meats like hot dogs, bacon and cold cuts were found to have a greater risk of death from either heart disease or cancer, making it a dangerous red meat health connection.
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 did rely on subjects remembering what they ate, and this isn't always accurate. Also, the pool of subjects was drawn from a group thought to be healthier than other Americans, which means the findings might not apply to everyone, but they are certainly representative.
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.
Still the findings point an accusing finger at red and processed meats.
Some of the study results show us that eating a quarter pound hamburger daily gave a 22% higher risk of dying from cancer; 27% higher risk of dying from heart disease (compared 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 extreme, and perhaps not what most of us eat each day. In 2003-2004, the most recent year's statistics are available, adults on average ate 2.5 ounces of red meat per day.
"The consumption of red meat was associated with a modest increase in total mortality," said Rashmi Sinha, lead author of the study.
Processed meats carried slightly 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.
Just why are red meats so bad for our bodies?
Unfortunately, no one has pinned down the answer to that question 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.
In addition, when meat is overcooked (especially fried or charbroiled) at high temperatures substances which are mutagenic or even carcinogenic are created.
Which is of course another argument for reducing the level of red meats in your diet?
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 editorial to the study, suggests, "We've promoted a diet that has added excessively to global warming."
Most experts state that meat should not be stripped totally from your diet, but rather become a supporting part of meals along with other healthy options.
Fish, poultry or beans are an alternative source of protein in the diet. Leaner cuts of meat 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, don't let the link between red meat and health be your downfall. Talk to your doctor about how you can introduce a healthier diet.
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 did rely on subjects remembering what they ate, and this isn't always accurate. Also, the pool of subjects was drawn from a group thought to be healthier than other Americans, which means the findings might not apply to everyone, but they are certainly representative.
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.
Still the findings point an accusing finger at red and processed meats.
Some of the study results show us that eating a quarter pound hamburger daily gave a 22% higher risk of dying from cancer; 27% higher risk of dying from heart disease (compared 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 extreme, and perhaps not what most of us eat each day. In 2003-2004, the most recent year's statistics are available, adults on average ate 2.5 ounces of red meat per day.
"The consumption of red meat was associated with a modest increase in total mortality," said Rashmi Sinha, lead author of the study.
Processed meats carried slightly 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.
Just why are red meats so bad for our bodies?
Unfortunately, no one has pinned down the answer to that question 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.
In addition, when meat is overcooked (especially fried or charbroiled) at high temperatures substances which are mutagenic or even carcinogenic are created.
Which is of course another argument for reducing the level of red meats in your diet?
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 editorial to the study, suggests, "We've promoted a diet that has added excessively to global warming."
Most experts state that meat should not be stripped totally from your diet, but rather become a supporting part of meals along with other healthy options.
Fish, poultry or beans are an alternative source of protein in the diet. Leaner cuts of meat 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, don't let the link between red meat and health be your downfall. Talk to your doctor about how you can introduce a healthier diet.
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