Consumption of red and processed meat products is associated with increased risk of death, according to a new review published by the American Journal of Epidemiology. So what is included in "red and processed" meat?
Researchers looked at nine studies with years of follow-up ranging from 5.5 to 28 years to calculate a 23 percent increase in mortality risk for those consuming the most processed meat and a 29 percent increased risk for those consuming the most total red meat, compared with those who consumed the least.
Other studies have shown a similar link with red and processed meat products and mortality as well as links to heart disease, cancer, and diabetes.
The World Cancer Research Fund says:
To reduce your cancer risk, eat no more than 500g (cooked weight) per week of red meat, like beef, pork and lamb, and avoid processed meats such as ham, bacon, salami, hot dogs and some sausages.
There is strong evidence that eating a lot of red meat is a cause of bowel cancer. One possible reason for this is that the compound that gives red meat its colour, haem, may damage the lining of the bowel. Studies also show that people who eat a lot of red meat tend to eat fewer plant-based foods, so they benefit less from their cancer-protective properties. There is strong evidence that processed meats are a cause of bowel cancer. They claim that basing our diets on plant foods (like wholegrains, pulses such as beans, vegetables and fruits), which contain fibre and other nutrients, can reduce our cancer risk and therefore recommend to choose these foods and avoid large portions of meat which contains no fibre.
Professor of medicine at Harvard, Frank Hu: “It is possible that grass-fed and grain-fed beef have different health and environmental effects, but there is no data at this point whether the grass-fed vs. grain-fed beef would have different effects on long-term chronic diseases and mortality. Certainly, more studies are needed to look at this issue.”
Sources: http://www.pcrm.org/health/medNews/red-processed-meat-products-mortalityhttp://www.wcrf-uk.org/cancer_prevention/recommendations/
Link to the study: http://www.ncbi.nlm.nih.gov/pubmed/24148709
Other studies have shown a similar link with red and processed meat products and mortality as well as links to heart disease, cancer, and diabetes.
The World Cancer Research Fund says:
To reduce your cancer risk, eat no more than 500g (cooked weight) per week of red meat, like beef, pork and lamb, and avoid processed meats such as ham, bacon, salami, hot dogs and some sausages.
There is strong evidence that eating a lot of red meat is a cause of bowel cancer. One possible reason for this is that the compound that gives red meat its colour, haem, may damage the lining of the bowel. Studies also show that people who eat a lot of red meat tend to eat fewer plant-based foods, so they benefit less from their cancer-protective properties. There is strong evidence that processed meats are a cause of bowel cancer. They claim that basing our diets on plant foods (like wholegrains, pulses such as beans, vegetables and fruits), which contain fibre and other nutrients, can reduce our cancer risk and therefore recommend to choose these foods and avoid large portions of meat which contains no fibre.
Professor of medicine at Harvard, Frank Hu: “It is possible that grass-fed and grain-fed beef have different health and environmental effects, but there is no data at this point whether the grass-fed vs. grain-fed beef would have different effects on long-term chronic diseases and mortality. Certainly, more studies are needed to look at this issue.”
Sources: http://www.pcrm.org/health/medNews/red-processed-meat-products-mortalityhttp://www.wcrf-uk.org/cancer_prevention/recommendations/
Link to the study: http://www.ncbi.nlm.nih.gov/pubmed/24148709
What is considered red and processed meat?
Bacon
Cold cuts (ham, salami etc.)
Sausages
Beef
Pork
Lamb
Goat
Duck
Bacon
Cold cuts (ham, salami etc.)
Sausages
Beef
Pork
Lamb
Goat
Duck
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