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Increasing the intake of red meat may also increase the risk of death, says study



A new large-scale US study found that the increase in red meat in food, especially red meat, seems to be associated with an increased risk of death, whereas replacement with plant-based alternatives may help

Researchers of the Harvard TH Chan Public Health School and published in the BMJ on Thursday, June 13, the new study looked at data collected from 53,553 women registered in the United States aged 30 to 55 and 27,916 American male health professionals, aged 40 to 75 years and who were free of cardiovascular disease and cancer at the start of the study.

  Image: Helios8 / Istock.com through AFP Relaxnews </p>
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<p>  Participants were asked to fill in a FFQ every four years, how often they consume different foods over the past year . </p>
<p>  Afterwards, they were divided into five categories based on their reported red meat intake </p><div><script async src=

After considering their age and other influencing factors, the researchers found that the increase in red meat consumption over an eight-year period is associated with a higher risk of death in the next eight years among women and men

In particular, an increase in the total intake of red meat by 3.5 portions a week or more in the eight years is associated with a 10% a higher risk of death over the next eight years, the increase in unprocessed red meat is associated with a 9% higher risk while at the same time increasing red meat, such as bacon, hot dogs, sausages and salami, is associated with a 13% higher risk.

Associations are also found in different age groups and are unaffected by levels of physical activity, diet quality, smoking status, and alcohol intake

. eating red meat and increasing the intake of healthy protein sources such as skinless, egg and fish birds as well as whole grains and vegetables reduces the risk of death over time. Changing a portion of red meat per day for a portion of fish in the eight years was associated with a 17% lower risk of death over the next eight years.

Similar associations were also found in the study of short-term effects (four years) and long-term effects (12 years) of changing red meat intake and replacement with healthier nutritional alternatives

As an observational study, that they can not establish causality and have some limitations in the study, such as a study of predominantly white registered health professionals rather than a more diverse group of participants.

However, the authors also add that the strengths of the study include looking at a large number of people in the long run and pointing out that the findings provide a "practical message to the general public about how dynamic changes in consumption of red meat are related with health. "Changing the Source of Protein or Eating Healthy herbal foods like vegetables or whole grains can improve longevity," they conclude. RELATED GIFTS:

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