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Eat more red meat in connection with higher risk of death



A new study shows that changes in your red carnivorous habits can be linked to your risk of premature death. An increase in red meat consumption of at least half a portion per day was linked to a 10% higher risk of early death in the study, published in medical journal BMJ on Wednesday.

Replacing red meat with other protein sources can help you stay longer, the study found.

"The data suggests that red meat replacement with other protein sources, such as poultry, fish, nuts, legumes and whole grains and even vegetables, may reduce the risk of premature death" Dr Frank Hu, professor of nutrition and epidemiology and chair of the department for Nutrition at Harvard TH Chan School of Public Health, who was the lead author of the study.

"What we found is that increased red meat consumption is associated with a higher risk of death, and the risk is particularly high for people who increase the consumption of processed red meat," he said.

"This is nutrition research becomes exciting"

The study included data on dietary habits and mortality for 53,553 women and 27,91

6 men in the United States between 1986 and 2010.

The data, which came from the nursing survey and the follow-up study for healthcare professionals, tracked how much red meat and other foods each adult ate every day with every four years using self-reported questionnaires and then estimated change in eating habits over time.

Deaths from any cause in the data were confirmed by state data and the national death index, among other sources.

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After analysis of diet and death data, the researchers found that within eight years an increase of at least half a serving per day of processed and unprocessed red meat was associated with 13% and 9% higher risk of early death, respectively.

A decrease in eating red meat and an increase in eating whole grains, vegetables or other protein sources were associated with a lower risk of death over eight years, the researchers found.

"When people reduce their red meat consumption and eat other protein sources – and also herbal foods – instead, they have a lower risk of serious mortality and cardiovascular mortality," says Hu.

The study provides "valuable and informative" information on the associations of red meat with poor health effects, says Dr. Heather Fields, an internal medicine expert at the Mayo Clinic in Arizona, who was not involved

"We have also seen that replacement of red and processed meat with other protein sources has been associated with reduced risk of mortality In this study and previous studies, "Fields said. Findings in mind, we can now shift focus on which foods we can add to the diet to improve longevity and reduce the risk of chronic diseases," she says. to optimize nutritional intake while improving palatability and making healthy food more enjoyable? This is nutritional research becoming exciting. "

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<p>  The study had some limitations, Among other things, that diet data were self-reported and that the participants were mainly registered nurses and nursing staff.More research is needed to determine if similar results would occur among a more diverse group of people. </p>
<p>  The study also pointed to a link between increasing that red meat and Subsequent risk of death but not necessarily finding causal relationship.More research is needed to determine a causal relationship.However, earlier research has shown that higher amounts of saturated fat, heme iron, preservatives and other components of meat can contribute to harmful health problems. </p>
<p>  Separate studies have also linked red meat to t ll Adverse changes in the intestinal microbiome, which is the ecosystem of bacteria and microbes in your gut. </p>
<p><h3> Turn a spotlight on red meat </h3>
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<div class= "The lower or lack of connection between red meat intake and mortality in other countries or parts of the world indicates that red meat can contribute to the mortality rate in the United States by provide a high protein content, but also because it may contain other factors contributing to damage, "said Valter Longo, a life science professor at the University of Southern California and head of the USC Longevity Institute, who was not involved in the study.

He continued to question the concentration of hormones or antibiotics in red meat in the United States compared to other countries, such as Japan or those in Europe.

"The reduced mortality rate when red meat is replaced by fish is consistent with this possibility because they contain essentially similar levels of proteins," he said, suggesting that the red meat content in the United States may be a factor driving the mortality link.


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