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Home / Health / Research shows that processed meat consumers have a higher risk of cardiovascular disease and a higher mortality rate: research

Research shows that processed meat consumers have a higher risk of cardiovascular disease and a higher mortality rate: research



A new global study led by Hamilton scientists found that there is a link between a higher risk of cardiovascular disease and the consumption of processed meat. However, the same study did not find the same link with unprocessed red meat or poultry.

This information comes from the diet and health status of 1,34,297 people in 21 countries on five continents. Researchers tracked the diet and health status of these people to obtain data on meat consumption and cardiovascular disease.

After following up with participants for nearly ten years, the researchers found that compared with people who did not eat processed meat, eating 150 grams or more of processed meat per week was associated with a 46% higher risk of cardiovascular disease and an increased risk of death. 51

% meat.

However, the researchers also found that moderate consumption of unprocessed meat has a neutral effect on health.

Romaina Iqbal first said: “The evidence for the association between meat intake and cardiovascular disease is inconsistent. Therefore, we hope to better understand the relationship between unprocessed red meat, poultry and processed meat intake and significant Association between cardiovascular disease events and mortality.” The author of the study is an associate professor at Aga Khan University in Karachi, Pakistan.

Mahshid Dehghan, an investigator at McMaster University and the Population Health Research Institute (PHRI) of Hamilton University, said: “The total number of available data suggests that eating small amounts of unprocessed meat as part of a healthy diet is unlikely to be harmful.” Health sciences.

The Prospective Urban-Rural Epidemiology (PURE) study was launched in 2003. It is the first international study to provide a correlation between the intake of raw and processed meat from low, middle, and high income countries and health status. Associated information.

Salim Yusuf, Executive Director of PHRI, said: “The PURE study examines a substantially larger population and a wide range of dietary patterns, allowing us to provide new evidence to distinguish the effects of processed and unprocessed meat.

The food frequency questionnaire was used to record the eating habits of the participants, while collecting data on their mortality and major cardiovascular events. This allows researchers to determine the association between meat eating patterns and cardiovascular events and mortality.

The author believes that more research may improve the current understanding of the relationship between meat eating and health outcomes. For example, it is not clear which subjects with low meat intake are eating meat instead of meat, and whether the quality of these foods differs from country to country.

Non-meat food substitutes may have an impact on further explaining the association between meat consumption and health outcomes. Nonetheless, the authors of the study believe that their findings “suggest that restrictions on processed meat intake should be encouraged.”

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