A new study provides more evidence that eating a lot of food red meat And processed meat is not only harmful to you – it increases your risk of many serious diseases.
Published in the BMJ Medical Trade Journal, and paper Focuses on popular red meats and processed meats from animal foods such as cows, pigs, lambs and goats. The researchers studied statistics on meat production and trade from the Food and Agriculture Organization of the United Nations between 1993 and 2018. Specifically, they studied 154 countries and then recorded how red meat intake and processed meat consumption corresponded to non-communicable diseases (NCD). ) associated with this type of food. In particular, they calculated the proportions of deaths and years of life spent by people with a disability that can be attributed to diet among people aged at least 25 years that were due to coronary artery disease. heart diseaseAnd diabetic or bowel cancer.
The conclusions were unequivocal: When you eat more red meat and more processed meat, you are more likely to get sick.
Three-quarters of the 154 countries experienced increases in mortality rates and rates of years of life with disability that can be specifically attributed to the global meat trade, according to the authors. In terms of raw human numbers, this means that there were 10,898 deaths between 2016 and 2018 that were specifically linked to increases in consumption of red and processed meat associated with increased trade. This is about a 75 percent increase over the same numbers from 1993 to 1995.
During the same period, the global meat trade fueled increases in attributable deaths of 55 percent and years of life with disability of 71 percent in developed countries, as well as increases of 137 percent and 140 percent in developing countries.
In general, the countries most affected were located in Northern Europe, Eastern Europe, Oceania, and the Caribbean.
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The authors conclude, “The health impacts of the red and processed meat trade have risen dramatically in northern and eastern European countries, as well as island nations in the Caribbean and Oceania, impeding international and national commitments to healthy diets.” “Although many dietary guidelines for both human health and environmental sustainability are proposed worldwide, few international initiatives and national guidelines for sustainable diets explicitly address the spillover effects of cross-country meat trade.”
This is not the first study to reveal that red meat consumption is bad for you. else modern scientific analysis, which was presented Monday at the American Heart Association Scientific Sessions 2021, revealed that animal fats are associated with an increased risk of stroke while vegetable fats are associated with a lower risk. Its authors note that even small adjustments in consumption of red meat and processed meat can lead to “huge” improvements in overall health. (The results, accumulated over 27 years by 117,000 healthcare professionals, have not yet been published in a peer-reviewed journal.)
Similarly, a july study Published in the journal Critical Reviews in Food Science and Nutrition, 1.4 million adults followed over 30 years found that eating 50 grams (1.75 ounces) more red meat per day was associated with a 9% higher risk of ischemic heart disease. Eating 50 grams more of processed meat per day was associated with an 18 percent increased risk. (American Cancer Society recommend 85 grams or three ounces of meat.) By contrast, there was no increase associated with poultry consumption.
The idea that small changes in an individual’s diet can have major health consequences has been bolstered by other studies. last year study In the Journal of the American Medical Association, how replacing animal protein with vegetable protein can have a significant impact on a patient’s health, cardiovascular or otherwise.
The study authors explained that “the association between plant protein intake and overall mortality was similar across subgroups of smoking status, diabetes, fruit consumption, use of vitamin supplements, and self-reported health status.” “Replacing 3 percent of energy from animal protein with plant protein was inversely associated with overall mortality (risk decreased by 10 percent in both men and women) and cardiovascular disease mortality (11 percent lower in men and 12 percent lower in women). ).