Processed and Red Meat Consumption Increases the Risk of Mortality, Study Finds


Let it be plant-based or lab-grown or the real one; meat is not OK for your health. A new trial focusing on meat consumption has discovered that people who munch on processed or red meat have a higher risk of heart disease and premature death. Whereas, another research suggests excluding meat from the diet has some health benefits. The trial has discovered a link between meat consumption and mortal risk. A team of researchers from the Cornell and Northwestern Medicine University have analyzed long-term data on about 30,000 people. The assessment has discovered a minor but substantial risk of death associated with consuming two servings of unprocessed or processed red meat every week.

The paper, published in JAMA Internal Medicine on Monday, has not discovered any link between death and eating fish. Notably, two small sausages, two slices of bacon or one hot dog equals one serving of processed meat. Besides, a serving of unprocessed red meat is equivalent to three ounces of fish or 4 ounces of chicken or red meat. The latest discovery arrives a few months after debatable meta-analysis asserting it’s not essential to cut off processed and red meat from the diet for good health. The latest study, on the other hand, indicated a 3% higher risk of mortality associated with two servings of meat every week.

Prof. Norrina Allen, a co-author of the study, said it is a slight difference, but it’s worth attempting to lessen processed and red meat. She added red meat consumption also is constantly linked to other health issues like cancer. Even more, as per the World Cancer Research Fund (WCRF), processed and red meat can or may cause cancer. The agency recommends consuming only moderate amounts of red meat, like pork, beef, and lamb, once a week. Notably, the meat must have a maximum weight of up to 500 grams after cooking. Even more, in January, a team of experts has defined a standard diet for human health in the Lancet. They suggest reducing the red meat intake by 50% at a global extent. The team also recommends eating fruits, legumes, nuts, and vegetables twice than existing values.

Deborah Bloomfield

Deborah has a keen interest in Health and Science Domain, finding it easier to get through whatever the task allotted related to this field. Having experience of more than 7 years in this industry. Gained knowledge from more than 2 companies, various business sectors, and organizations. He likes to research on daily activities he confronts with, as well likes to stay updated.

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