Meat is not healthy yet, study confirms

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By Serena Gordon

HealthDay Reporter

MONDAY, February 3, 2020 (HealthDay News) – After a weekend of pigs in a football-shaped blanket, you probably don't want to hear that the latest study on red and processed meat found that these foods increase Your risk of heart and vascular disease.

The study also found that meat increases the risk of premature death.

"Eat red and processed meats in moderation because even two servings or more per week are associated with an increased risk of heart disease and mortality," said lead study author Norrina Allen, director of the Institute of Public Health and Medicine at the Northwestern University of Chicago. .

These latest findings may seem to contradict an earlier study, published in the fall of Annals of internal medicine – That encouraged the meat fans. That study reported that researchers could not say with certainty that eating red meat or processed meat would cause cancer, type 2 diabetes or heart disease.

That study was announced by many as a green light to eat those foods with abandon. But many previous studies found links between red and processed meat and health damage. And major health organizations, such as the American Heart Association and the American Cancer Society, quickly recommended not filling sausages and other meats in their diet.

In 2015, a review of evidence from the World Health Organization concluded that processed meats are a proven substance that causes cancer and that red meat probably is too.

The new research included six prospective studies of almost 30,000 adults. A prospective test is one that follows people over time and periodically collects data about their health. In this case, the participants were followed for up to 30 years.

The researchers found that those who ate only two servings of processed meats a week had a 7% higher risk of heart disease and stroke. Processed meats include sausages, sausages, sausages, sausages and bacon.

People who ate two or more servings of unprocessed red meat, such as beef or pork, had a 3% higher risk of heart disease and stroke.

Poultry also showed a link, but Allen said the finding was inconsistent and would need to be replicated in another study. There was no association with fish and an increased risk of heart disease and stroke.


Eating two or more servings a week of red meat or processed meat was associated with a 3% higher risk of dying during the study. Fish and poultry were not linked to an increased risk of death.

The more red and processed meats people ate, the greater their risk of heart disease, stroke and premature death, Allen said.

But how do these risks increase these foods?

Allen noted high amounts of saturated fat and sodium as possible culprits. Also, he said, if you're eating a lot of meat, you're probably not getting enough fruits and vegetables.

Allen said "I would recommend eating red and processed meat in moderation. Eat more fruits, vegetables and whole grains, they have beneficial effects."

Dr. Jeffrey Mechanick is director of the Marie-Josee and Henry Kravis Center for Cardiovascular Health at Mount Sinai Heart in New York City. He was not part of the study, but reviewed the findings.

"This is a respected and reputable group, and this study comes immediately after the controversial previous article," said Mechanick. "These results support what we commonly believe."

But he said it is important not to become obsessed with a single aspect of the diet.

"There is not a single food that dictates whether a lifestyle is healthy," Mechanick explained. "If you have a healthy eating pattern in general, eating bacon with eggs will not mitigate your health."

Like Allen, he said the focus should be on eating more vegetables and fruits. Mechanick suggested five to 10 servings a day. He added that diet is not the only important factor in his health: it is also important to get a lot of physical activity and work to reduce his stress levels.

The study was published on February 3 in JAMA Internal Medicine.

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SOURCES: Norrina Allen, Ph.D., director, Institute of Public Health and Medicine, and associate professor of preventive medicine and pediatrics, Feinberg School of Medicine, Northwestern University, Chicago; Jeffrey Mechanick, M.D., medical director, Marie-Josee and Henry Kravis Center for Cardiovascular Health at Mount Sinai Heart, and metabolic support director, Division of Endocrinology, Diabetes and Bone Disease in Mount Sinai, New York;JAMA Internal Medicine,February 3, 2020

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