Eating meat regularly increases one’s risk of heart disease, diabetes, pneumonia and other serious illnesses, research has found.
It is already known that consumption of red and processed meat increases the risk of being diagnosed with bowel cancer. But these findings are the first whether meat consumption has been linked to any of the 25 non-cancerous diseases that normally people are admitted to a UK hospital.
Oxford University scholars who published the study found that red meat, processed meats and poultry meats such as chicken and turkey alone or together, at least three times a week were associated with an increased risk of nine different diseases.
Their findings add to the growing evidence from researchers and the World Health Organization that eating too much meat, especially red and processed meat, harms one’s health.
The findings, published in the BMC Journal of Medicine, are based on an analysis of 474,985 middle-aged British health records. The researchers examined medical records information about hospital admissions and mortality information for an average of eight years, along with details provided about their diet.
The study concludes: “On average, participants who ate meat regularly (three or more times per week) had more unhealthy behaviors and characteristics than participants who ate meat regularly.
“Excessive consumption of unprocessed red and processed meat is associated with higher risks of ischemic heart disease, pneumonia, diverticular disease, colon polyps and diabetes, and increased consumption of poultry meat is associated with gastro-esophageal reflux disease, gastritis and more risks. Disease, gallbladder disease and diabetes. “
Academics led by Dr. K. Karen Papier of the University’s Newfield Department of Pollution Health have found that any red meat and processed meat consumed daily increases their risk of heart disease by 15% and diabetes by 30%.
That meat increases the risk of heart disease because it contains saturated fatty acids, which increase low-density lipoprotein or “bad” cholesterol, which is known to put people at greater risk of heart problems.
Similarly, they found that every 30 grams of poultry increased the risk of gastro-esophageal reflux by 17% and diabetes by 14%.
However, it was primarily meat eaters who were overweight or obese who ran these risks, the study found. Once participants ’body mass indexes were taken into account most of the risks of the known disease were reduced.
The article in BMC Medicine states, “The difference in BMI across the meat consumption category is a significant part of the increased risks.”
Regularly eating meat has reduced the risk of someone suffering from iron-deficiency anemia, however.
“We have long known that the consumption of processed red meat and processed meat is likely to be carcinogenic, and this is the first study to evaluate the likelihood of 25 non-cancerous health conditions in relation to meat consumption,” Papier said.
Further research was needed to see if the differences in risk she and her team saw reflected “functional relationships”. [with meat intake] And, if so, the extent to which these diseases can be prevented by reducing meat consumption, ”he added.
Public Health England said anyone who eats more than 90 grams of red or processed meat a day should cut below 70 grams.
The agency’s chief nutritionist, Dr. Alison told Tedstone: “Evidence globally suggests that people who eat red and processed meat should limit their intake. While it can be part of a healthy diet, overeating increases the risk of bowel cancer. He added that for their health, people should follow the guidelines for a healthy, balanced diet set out in PHE’s Eatwell Plate.
The Scientific Advisory Committee on Nutrition first announced in 2010 that eating too much red or processed meat increased the risk of bowel cancer. Increases.
The British Meat Processors Association has been contacted for feedback.
