Study warns of health risks associated with regular consumption of meat or poultry!

One study found that people who eat meat regularly are more likely to suffer from chronic health conditions than those who avoid animal products.

The Oxford University study found that meat lovers who eat 70 grams of meat – processed or unprocessed per day – more than their peers have a 15% risk of developing heart disease, 30% more likely to develop diabetes and almost a third (31%) more likely to develop an infection.

But the risks of a high-meat diet also apply to poultry, with an increase of 30 grams per day in chicken meat, increasing the risk of diabetes by 14%.

Data from nearly half a million Britons who took part in the decade-long study found that people who ate meat three or more times a week are more likely to smoke, drink alcohol, being obese and eating an insufficient amount of fruits and vegetables.

However, the study authors say that most health issues are reduced when calculating BMI.

This indicates that some link between meat and health problems is due to being overweight or obese.

As a result, it is difficult to directly determine how much meat to eat too much causes health problems, or whether people who eat meat are more likely to be obese and therefore face the same health problems.

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However, a comparison of data from 475,000 people, published in the journal BMC Medicine, shows an important association between meat consumption and health problems.

For example, every 70 gram increase in the daily intake of unprocessed meat and red meat increases the risk of pneumonia by 31%.

By dividing further, increasing red meat by 50 grams per day increases the risk of heart disease by 16% and increases the risk of developing diabetes by 21%.

Eating just 20 grams of processed meat per day increases the risk of heart disease by 9%, while the risk of developing diabetes increases by 24%.

Researchers suggest that unprocessed red meat and processed meat may increase the risk of heart disease because they are major sources of saturated fatty acids.

This can increase low density lipoprotein (LDL) cholesterol, which is a known risk factor for heart disease.

Lead author Dr Keren Papier, University of Oxford, said: “We have long known that unprocessed red meat and the consumption of processed meat are potentially carcinogenic, and this research is the first to evaluate. the risks of 25 non-cancerous. health conditions linked to meat consumption in a study. More research is needed to assess whether the differences in the risks we have observed with meat consumption reflect cause and effect relationships, and if so, to what extent these diseases can be prevented by reducing the consumption of meat. meat The result is that meat consumption is associated with a lower risk of infection Iron deficiency anemia, however, indicates that people who do not eat meat should be careful to get enough iron, through dietary sources or of supplements.

The World Cancer Research Fund recommends limiting red meat consumption to no more than three servings per week (approximately 350-500 g of cooked weight in total).

Source: Daily Mail

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