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New study itself connects low intake of red and processed meat with increased risk of death | Life



  Even eating small amounts of red meat could increase the risk of mortality, according to new research. - Helios8 / IStock.com pic via AFP-Relaxnews
Even eating small amounts of red meat can increase the risk of mortality, according to new research – Helios8 / IStock. com pic via AFP-Relaxnews

LOS ANGELES, March 27 ̵

1; New American research has found eating small amounts of red and processed meat can increase the individual's death risk compared to eating any meat at all.

Carried explored by researchers at Loma Linda University Health in California, the new study examined 72,149 participants attending the Adventist Health Study-2 (AHS-2), a major cohort study of Seventh-day Adventist men and women in the United States and Canada .

Since about 50 percent of Adventists are vegetarians, and those who eat meat only eat small amounts, this cohort uses the researchers to investigate the effect of a low level intake of red and processed meat over eating no meat in a great setting.

"A question ab out of the effect of lower levels of intake relative to non-meat eating remained unanswered," explains Saeed Mastour Alshahrani, lead author of the study.

"We wanted to take a closer look at the association of red and processed low-fat meat with all cause, cardiovascular diseases and cancer mortality over those who did not eat meat at all."

The researchers assessed the diet of the participants by a food frequency questionnaire and collected data on National Death Index mortality.

Of the participants who ate meat, 90 percent of them ate only about. 2 ounces of red meat a day.

The results published in the journal Nutrients showed that during an average follow-up of 11.8 years there were 7,961 total deaths, of which 2,598 were due to cardiovascular disease (CVD) and 1,873 due to cancer.

Furthermore, the team also found that eating relatively low levels of red and process meat was associated with a moderately increased death risk from all causes and from CVD compared to zero consumption.

However, processed meat alone, which is meat that has been altered to improve the taste of curing, smoking, or salting, was not significantly associated with the mortality risk, possibly due to the small proportion of participants in this study consuming this kind of meat.

The researchers say the new study suggests eating red and processed meat, even in small amounts, may increase the risk of death from all causes and especially from cardiovascular disease.

Co-author Michael Orlich, MD, PhD, also commented that the findings support the growing research group suggesting that red and processed meat may have a negative impact on health.

"Our findings further emphasize the evidence already suggesting that eating red and processed meat can adversely affect health and longevity," he said. – AFP-Relaxnews


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