Beef You Are What You Eat Death
(CNN)Mounting evidence continues to suggest that eating too much red meat -- such equally bacon and hot dogs -- is linked with wellness problems.
A new study finds that changes in your ruby-meat-eating habits can be tied to your chance of early death. An increment in red meat consumption of at least half a serving per day was linked with a 10% higher hazard of early death in the study, published in the medical journal BMJ on Wednesday.
Replacing red meat with other protein sources may assistance y'all live longer, the report establish.
"The information suggest that replacing red meat with other protein sources, such as poultry, fish, nuts, legumes and whole grains and even vegetables, tin reduce the risk of premature death," said Dr. Frank Hu, professor of diet and epidemiology and chairman of the Department of Nutrition at the Harvard T.H. Chan School of Public Health, who was senior author of the study.
"What we found is that increasing the consumption of ruddy meat is associated with higher bloodshed run a risk, and the risk is specially high for people who increased their consumption of candy red meat," he said.
'This is where nutrition research gets heady'
The report involved data on the eating habits and mortality chance of 53,553 women and 27,916 men in the United States between 1986 and 2010.
The data, which came from the Nurses' Health Study and the Health Professionals Follow-upward Report, tracked how much scarlet meat and other foods each adult ate daily every iv years using self-reported questionnaires, and then calculated change in eating habits over time.
Deaths from any crusade in the data were confirmed using state records and the national death index, amid other sources.
After analyzing the diet and death data, the researchers found that within eight years, an increase of at to the lowest degree half a serving per day of processed and unprocessed ruddy meat was associated with 13% and 9% higher risk of early on death, respectively.
A decrease in eating red meats and an increase in eating whole grains, vegetables or other protein sources was associated with a lower risk of death over eight years, the researchers plant.
"When people reduce their reddish meat consumption and eat other protein sources -- and as well plant-based foods -- instead, they take lower risk of all-cause mortality and cardiovascular bloodshed," Hu said.
The study provides "valuable and informative" data regarding the associations of cerise meat with poor health outcomes, said Dr. Heather Fields, an internal medicine specialist at Mayo Clinic in Arizona, who was non involved in the inquiry.
"We've too seen that replacing red and processed meats with other protein sources has been associated with decreased risk of mortality in this study and in past studies," Fields said.
"Keeping these findings in mind, we can at present shift focus on which foods nosotros can add to the diet to improve longevity and decrease risk of chronic diseases," she said. "In addition, how can we prepare these foods to optimize nutrient intake while improving palatability and make good for you eating more enjoyable? This is where nutrition inquiry gets heady."
Shalene McNeill, executive director of human nutrition research for the National Cattlemen's Beef Association, noted that the data in the written report is more than than 20 years old and said it might not be representative of eating habits today. "Beef'south high-quality poly peptide, iron, and zinc strengthen a balanced diet and complement the nutrients establish in plant foods."
The study had some limitations, including that the dietary data was cocky-reported and that the participants were mainly registered nurses and wellness professionals. More enquiry is needed to make up one's mind whether like findings would emerge amid a more than diverse group of people.
The study also pointed to an clan between increasing eating red meat and subsequent mortality risk, but did non necessarily detect causality. More research is needed to determine a causal relationship.
However, Hu said that previous research has shown that higher amounts of saturated fat, heme iron, preservatives and other components in meat may contribute to adverse health outcomes.
Separate studies take also linked red meat to unfavorable changes in the gut microbiome, which is the ecosystem of bacteria and microbes in your gut.
Turning a spotlight on red meat
"The lower or lack of clan between red meat intake and mortality in other countries or areas of the world indicates that ruddy meat may contribute to mortality in the United States by providing a loftier protein content simply besides because it may contain other factors that contribute to damage," said Valter Longo, a professor of biological sciences at the University of Southern California and manager of the USC Longevity Institute, who was not involved in the study.
He went on to question the concentration of hormones or antibiotics in red meat in the U.s. compared with other countries, such every bit Nippon or those in Europe.
"The reduced mortality when ruby-red meat is replaced with fish is consistent with this possibility since they incorporate generally similar levels of proteins," he said, suggesting that the content of red meat in the United States might be a cistron driving the mortality link.
Source: https://www.cnn.com/2019/06/12/health/red-meat-mortality-risk-study/index.html
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