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Video: New Research Confirms The Harm Of Red Meat
New research confirms the harm of red meat
Red and processed meat in the diet is linked to an increased risk of cardiovascular disease and premature death, according to a large new study.
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Red and processed meat in the diet has been linked to an increased risk of cardiovascular disease and premature death, according to a large new study published in the journal JAMA Internal Medicine.
“Our research shows a strong association with cardiovascular disease and mortality. Changing the intake of these animal protein sources can be an important strategy to help reduce risk,”said lead researcher Victor Zhong of Cornell University.
The researchers analyzed data from 29,682 participants, whose average age at the start of the study was 53.7 years. The observations were carried out for about 30 years.
Researchers found an increased risk of CVD and premature death in people who ate two servings of red and processed meat (3-7%) and poultry (4%) each week.
Data on the dangers of poultry meat were insufficient to provide clear recommendations. Presumably, there is a connection not so much with the meat itself, but with the way it was cooked (frying in a large amount of oil) and eating the skin.
“It's a small difference, but it's worth trying to reduce the amount of processed red meats such as pepperoni, smoked sausage and deli meats. Red meat consumption is also strongly linked to health problems such as cancer,”said study leader Norrina Allen of Northwestern University's Feinberg School of Medicine.
No association was found between fish in the diet and an increased risk of CVD or death.
“Fish, seafood, and plant-based protein sources such as nuts and legumes are excellent alternatives to meat,” said study co-author Linda Van Horn, a member of the 2020 US Dietary Guidelines Advisory Committee.
The study had some limitations. Participants' diets were assessed once, based on self-reports, although eating behavior may have changed over time. Secondly, not scientists took into account the methods of cooking.