One study indicates that increased consumption of red meat may also increase the risk of death



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A new large-scale study conducted in the United States has shown that an increase in the amount of red meat in the diet, especially processed red meat, appears to be linked to an increased risk of death, while replacing it with herbal alternatives could help reduce the risk. .

Led by Harvard TH Chan School of Public Health researchers and published in the BMJ on Thursday, June 13, the new study examines data collected from 53,553 registered US nurses, aged 30 to 55, and 27,916 registered professionals. American health, all free cardiovascular disease and cancer early in the study.

Red meat

Image: Helios8 / Istock.com via AFP Relaxnews

Participants were asked to complete a meal frequency questionnaire (FFQ) every four years, indicating how often they ate various foods over the past year.

They were then divided into five categories based on their reported consumption of red meat.

After taking into account their age and other determinants, the researchers found that an increase in red meat consumption over an eight-year period was associated with a higher risk of death over the next eight years. women and men.

Specifically, the increase in total red meat consumption of 3.5 servings per week or more over the eight years was associated with a 10% higher risk of death over the next eight years, an increase of unprocessed red meat was associated with a higher risk of 9%, while consumption of processed red meat, such as bacon, hot dogs, sausages and salami, was associated with a 13% higher risk.

The associations were also observed in different age groups and did not appear to be affected by levels of physical activity, food quality, smoking and alcohol consumption.

However, reducing the consumption of red meat, while increasing consumption of healthy protein sources, such as skinless poultry, eggs and fish, as well as whole grains and vegetables, appears to reduce the risk of death with time. The exchange of one serving of red meat a day against a portion of fish over the past eight years was associated with a 17% reduced risk of death over the next eight years.

Similar associations have also been observed when looking at the short-term (four years) and longer-term (12 years) effects of changing red meat consumption and replacing it with alternatives. healthier food.

As an observational study, the researchers point out that they can not establish a cause-and-effect relationship and that the study has certain limitations, including that of primarily studying registered white health professionals rather than a more diverse group of participants.

However, the authors add that the strengths of the study include the observation of a large number of people over a long follow-up period and note that the results provide "a practical message to the general public about how dynamic changes of red meat consumption are associated. with health. "

"Changing the source of protein or eating healthy plant-based foods like vegetables or whole grains can improve longevity," they conclude. RGA / JB

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