The processed meat seems to be the backbone of the American diet. A new study, published in the journal of the Academy of Nutrition and Dietetics, revealed that Americans eat as much processed meat as two decades ago – despite higher risks of obesity, diabetes, cardiovascular disease and some cancers . A Nutrition Study that identifies different types of meat consumption of 43,995 adults in the United States, 20 years and over, between 1999 and 2016
Processed meat that includes red meat and poultry "transformed by salting, curing, fermentation , smoking or the addition of chemical preservatives, "were found to have been consumed more than Americans than unprocessed red meat and fish or shellfish
Most processed meats were 39% meat for lunch, 24% sausage, hot dogs and 9% ham and 5% bacon. Most of those purchased were fast food shops and restaurants, revealing surveys
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Consumption of poultry has also increased, surpassing unprocessed red meat for first time. Consumption of fish and crustaceans has not changed in the course of the study.
"Despite the serious evidence linking processed meat with cancer risk, the consumption of processed meat in the United States in the United States has not changed during the study period (1999-2016)," said lead researcher Fang Fang Zhang, Ph.D. Sciences, Friedman School of Nutrition and Policy, University of Tufts, Boston, Massachusetts, USA. "While factors other than health (eg social, cultural and economic) may influence the choice of food for Americans, the lack of widespread awareness of the health risks associated with processed meat may have contributed to the lack of change in consumption over the past 18 years.
According to a press release to the study, researchers hope that their findings will help people to be informed about the health risks associated with processed meat, and "to inform about the priorities of public health policy health ". IN FACEBOOK FOR MORE LIVING NEW LIFE NEWS
The World Health Organization links meat diets with the increase in colorectal cancer in the past. The International Agency for Research on Cancer, part of the WHO, classifies red meat – including beef, lamb and pork – as a "probable" carcinogen in its 2A list in 2015