Red meat consumption increases risk of death from heart disease and cancer up to twenty percent

Saturday, April 14, 2012 by: John Phillip
Tags: red meat, heart disease, cancer

(NaturalNews) Researchers from the Harvard School of Public Health have published the results of a twenty-two year study on red meat consumption in the journal Archives of Internal Medicine. The scientists found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality, and that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

Lead study author, Dr. An Pan noted "Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type-2 diabetes, coronary heart disease, stroke, and certain cancers in other studies." Researchers reviewed the data supplied by two independent studies of 37,698 men and 83,644 women, each conducted over a period of 22 to 28 years, revealing data over a very long time frame. All participants were free of cardiovascular disease and cancer when the studies began, and diet was assessed through use of a questionnaire every four years.

For the duration of the two studies, a total of 23,926 deaths were recorded with 5,910 from cardiovascular disease and 9,464 from cancer. From the results, regular consumption of red meats, especially processed meats such as sausage, hot dogs and luncheon meats was associated with a significant increased mortality risk. A daily serving of unprocessed red meat (about three ounces, the size of a deck of cards) was found to increase mortality by thirteen percent. Processed meat consumption (the equivalent of one hot dog each day) increased death risk from all causes by twenty percent.

Substituting poultry, nuts and legumes for red Meat lowers mortality risk up to nineteen percent

Breaking the results down further, the researchers found that mortality risks were increased by 18 and 21 percent for cardiovascular diseases, and 10 percent to 16 percent for cancer mortality (unprocessed meat consumption compared to processed meats). Study authors took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease and other causes of cancer. The research team was quick to note that the results do not mean that meat must be eliminated from the diet, except for processed meats that are unhealthy at any level of consumption due to high concentrations of preservative nitrites.

Nutrition experts suggest limiting unprocessed red meats to several ounces, two or three days of the week. Always choose free-range, organic meats to avoid growth hormones and food-borne illnesses typically found in conventionally farmed animals. They suggest substituting fish, poultry (again, organically raised), nuts, legumes and whole grains to lower mortality risks by 7 to 19 percent. The study team concluded "choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality."

Sources for this article include:
http://archinte.ama
http://www.sciencedaily.com/releases/2012/03/120312162746.htm
http://www.medicalnewstoday.com/articles/242779.php
http://www.medicalnewstoday.com/releases/242792.php
http://www.eurekalert.org/pub_releases/2012-03/hsop-rmc030812.php

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.