A study has found that people who regularly eat meat are more likely to suffer from chronic health conditions than those who avoid animal products.
The study from the University of Oxford found that meat lovers who eat 70 grams of meat – processed or unprocessed daily – more than their peers have a 15% risk of developing heart disease, 30% more likely to develop diabetes and nearly a third (31%) more likely to develop infection. Future pulmonary.
But the risks of a meat-filled diet also apply to poultry, with an increase of 30 grams per day of chicken meat, which increases the risk of diabetes by 14%.
Data from nearly half a million Britons who participated in the decade-long study revealed that people who eat meat three or more times a week are more likely to smoke, drink alcohol, be obese and eat an insufficient amount of fruit and vegetables.
However, the study authors say that most health-related 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 determine directly how much of what causes eating too much meat from health concerns, or if people who eat meat are more likely to be obese and thus face the same health problems.
However, a comparison of data from 475,000 people published in the journal BMC Medicine, Shows an important association between eating meat and health complaints.
For example, every 70-gram increase in the daily intake of unprocessed meat and red meat increases the risk of pneumonia by 31%.
And when further divided, 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%.
The 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, from the University of Oxford, said: “We have long known that unprocessed red meat and consumption of processed meat is potentially carcinogenic, and this research is the first to assess the risks of 25 non-cancerous health conditions in relation to eating meat in one study. More research is needed to assess whether the differences in the risks we observed with regard to eating meat reflect causal relationships, and if so, to what extent these diseases can be prevented by reducing meat consumption. 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 need to be careful to get enough iron, through dietary sources or supplements.
The World Cancer Research Fund recommends limiting red meat consumption to no more than three servings per week (about 350-500g of cooked weight in total).
Source: Daily Mail