Eating red meat increases death risk
A new study shows that the consumption of higher amounts of red meat and processed meat leads to a higher risk of dying from cancer and heart disease.
According to the study, people who ate the most red meat (that included beef, pork, bacon, steak, hamburgers, etc) as well as the most processed meat (chicken sausage, lunch meats, cold cuts) had a higher risk of dying during the study period as well as a higher risk of dying from heart disease and cancer in comparison with those who ate the least of both.
For processed meat, the highest intakes were associated with a 16% overall increased risk of dying in men and 25% increased risk in women. Cancer risk was about 20% higher in those who ate the most red meat, and 10% higher in those who ate the most processed meats.
Here are some explanations why red meat and processed meat are associated with higher risk of dying from cancer and heart disease:
1. The meats are a source of carcinogens formed during cooking.
2. The iron in red meat may raise oxidative cell damage, causing health problems.
3. The saturated fat found in meat has been linked with breast and colorectal cancer.
In order to decrease cancer risk, we must avoid processed meat and reduce the consumption of red meat, eating no more than 18 ounces of red meat (cooked weight) per week (or about 2.5 ounces a day.).
You don’t need to give up meat entirely, but you really need to cut down your red meat and processed meat intake in order to stay healthy.