A diet rich in processed meat can shorten your life
WEDNESDAY, March 31, 2021 (HealthDay News) – That piece of sausage you are about to enjoy? Maybe put on something healthier.
A new study has found that small amounts of related processed meats can eat up to 150 grams (just over 5 ounces) a week and be at higher risk. heart disease and death.
But not all meat is bad: the study collects data from 21 countries. In addition, eating 250 grams (slightly 9 ounces) of uncultivated meat per week, as well as uncooked meat, was neutral in terms of cardiovascular disease.
Why are processed meats made such as hot dogs, sausages and bacon, do you consider it so unhealthy?
“We think it could be the result of preservative foods, additional foods and if you compare the color, cholesterol and saturated fats they are also very similar in unprocessed and processed, with the difference in food additives and color and nitrates, ”said Mahshid Dehghan, author of the study at McMaster University’s Institute for Population Health Research and Hamilton Health Sciences researcher in Ontario, Canada.
Most of the past evidence of meat intake and health outcomes comes from research in North America, Europe, and Japan. According to this study, the amount of meat consumed in these areas is different from other parts of the world, including South Asia and Africa.
Enter PURE, a long-term study that monitors the dietary habits and health outcomes of more than 164,000 people in low-, middle-, and high-income countries. The study was launched in 2003. Uses food frequency surveys. The researchers also collected other health data.
In the study, uncooked red meat included beef, lamb, veal and pork. All the birds were included. Processed meat was any meat that was salted, cured, or treated with preservative foods or additives.
According to the study, even with a small amount of processed meat there was a higher risk.
“I would say it’s about two servings a week. A medium-sized sausage weighs about 75 grams. Having two sausages a week is associated with a higher risk,” Dehghan said. “The message of our research is that we are actually limiting consumption, which is occasionally a very limited amount, not one that is consumed very often.”