Too much red meat puts life at high risk

The Sun (Malaysia) - - WHAT2EAT -

EAT­ING three rash­ers of ba­con a day could raise the risk of dy­ing from heart dis­ease by al­most a quar­ter, a study has con­cluded.

The re­view of sev­eral dif­fer­ent in­ves­ti­ga­tions – dat­ing back to the 1970s – into the health ef­fects of pro­cessed meat con­cluded that eat­ing more than 50g a day could in­crease the risk of dy­ing from heart dis­ease by 24%.

It also in­creases the risk of di­a­betes by 32%, and the risk of dy­ing from can­cer by 8%.

The re­search by the Karolin­ska In­sti­tute in Stock­holm, Swe­den, stud­ied the dan­gers of eat­ing red meat such as beef, veal, pork, lamb and mut­ton and pro­cessed va­ri­eties such as ham, sausages, ba­con, frank­furters and salami.

It found that eat­ing more than 100g of un­pro­cessed meat a day also in­creases the risk of ad­vanced prostate can­cer and bowel can­cer by 19% and 17% re­spec­tively, death from heart dis­ease by 15%, and breast can­cer by 11%.

The re­port said a rea­son for this could be that the prac­tice of cook­ing meat at high tem­per­a­tures re­sults in the pro­duc­tion of chem­i­cals called het­e­ro­cyclic amines, which are be­lieved to in­crease the risk of can­cer in hu­mans.

Prof Alicja Wolk, who led the study, said: “Dur­ing re­cent decades, con­sump­tion of red meat has been in­creas­ing glob­ally, es­pe­cially in de­vel­op­ing coun­tries.

“At the same time, there has been grow­ing ev­i­dence that high con­sump­tion of red meat, es­pe­cially of pro­cessed meat, may be as­so­ci­ated with an in­creased risk of sev­eral ma­jor chronic dis­eases.

“Over­all, it’s plau­si­ble to con­clude – tak­ing into ac­count the avail­able sci­en­tific ev­i­dence – that high con­sump­tion of red meat and es­pe­cially pro­cessed meat is as­so­ci­ated with the in­creased risk of sev­eral ma­jor chronic dis­eases and preterm mor­tal­ity.” – The In­de­pen­dent

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