Maybe this time you should really be more serious to reduce meat consumption. The new study from Harvard University is not the first to show that consumption of red meat is harmful to health: eating an extra portion of meat per day was associated with increased cardiovascular mortality risk of 16% and 10% of cancer deaths. The risk of death increased 20% even with the consumption of processed meats (sausage, bacon, etc.).
To reach these conclusions, the researchers analyzed data from two different studies in 37 698 men and 83 644 women followed for more than 20 years. They also concluded that 9.3% of deaths of men and women 7.6% of deaths could be prevented if all participants ate less red meat.
These results are not surprising because previous studies have concluded that daily consumption of red meat is associated with increased risk of metabolic diseases, including diabetes. Red meat is also a major source of saturated fat that raises levels of bad cholesterol in the blood. Diabetes and high cholesterol are the main factors of cardiovascular disease. In addition, red meat cooked at high temperatures (broiled or baked) to produce carcinogenic compounds, which lead to cancer.
"I think the overall message is that we must reduce the consumption of processed meat and eliminate meat from the diet," said study leader Dr. An Pan. "For the unprocessed red meat, most people should reduce the amount consumed is less than three servings per week and replacing portions with healthy fish and poultry."
In conclusion: reducing red meat, replace it with fish or poultry = reduced risk of death.
