Risk of early death directly increases with amount of processed meat consumed

 

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(NaturalNews) A number of past studies have pointed to a negative association  between eating processed meats and significantly increased risk of developing  cancer or heart disease and a shortened lifespan as well. Unfortunately, these  research works have not been large enough to provide sufficient data to  distinguish between red meat consumption, other dietary factors, physical  activity and pertinent lifestyle practices that can also contribute to heart  disease and cancer. Alternative health practitioners have long known that these  chronic and often fatal illnesses are the result of lifestyle conditions that  can be modified by the individual. Researchers publishing in Biomed  Central’s open access journal BMC Medicine have analyzed data generated  by the European Prospective Investigation into Cancer and Nutrition  (EPIC) study involving 10 countries and 23 centers in Europe covering nearly  half a million people. Scientists were able to parse all available information  to determine a distinct association between processed meat consumption and  developing cardiovascular disease and cancer. The research team found  that a diet high in processed meat was further linked to other unhealthy  choices. Men and women who ate the most processed meat also consumed the fewest  fruit and vegetables and were more likely to smoke. Additionally, men who ate a  lot of meat also tended to have high alcohol consumption.

Processed meats increase risk of heart disease and cancer and should be  eliminated entirely

After allowing for all confounding factors, the  scientists determined that a person’s risk of premature death increased  proportionally with the amount of processed  meat eaten. The study authors concluded, “Risks of dying earlier from  cancer and cardiovascular disease also increased with the amount of processed  meat eaten. Overall, we estimate that three percent of premature deaths each  year could be prevented if people ate less than 20g processed meat  per day.” In a separate research study conducted at the University  of Zurich in Switzerland, scientists determined that people who eat over 40  grams of sausage products or other kinds of processed meat each day increase the risk of mortality by 18  percent for every 50 grams of processed meat consumed. Researchers concluded  that carcinogenic substances such as nitrosamines form through salting, pickling  or smoking, and these might be the cause of the increase in cancer mortality.  Processed meats are also rich in cholesterol and saturated fats, which are  linked to an increased risk of cardiovascular disease. Researchers did  find some health benefits to eating small amounts of meat due to the high  content of nutrients such as B vitamins and minerals including iron. Those  choosing to eat meat should ensure that all selections are organically raised  and free of all antibiotics and growth hormones. It is also important to ensure  that meats are not overheated or char-grilled to avoid excess AGE accumulation.  A considerable amount of scientific evidence now exists to confirm that  processed meat consumption is unsafe at any level and should be eliminated  entirely to lower the risk of developing cancer and heart  disease. Sources for this article include: http://www.biomedcentral.com/1741-7015/11/63/abstract http://www.sciencedaily.com/releases/2013/03/130306220950.htm http://www.medicalnewstoday.com/releases/257332.php http://www.sciencedaily.com/releases/2013/03/130307124804.htm

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