A big us research published lately in BMJ discovered that increased usage of red meats, especially prepared red meats, was connected with a better threat of death.
But research workers say reducing crimson meat intake, such as for example eggs and seafood, wholegrains and vegetables, even though increasing protein sources, may reduce the risk of death.
Previous studies have linked high consumption of red meat such as beef, pork and lamb to a higher risk of type 2 diabetes, cardiovascular disease, certain cancers and premature death. But little is known about how changes in red meat intake affect mortality risk.
So, to further explore this question, a team of researchers from the United States and China looked at the relationship between changes in red meat consumption and mortality over the eight-year follow-up period from 1986 to 2010.
They used data from 53,553 nurses enrolled in the nurses' health study (NHS), female nurses aged 30 to 55 and registered in the United States, 27,916 health professionals enrolled in the follow-up study (HPFS), and male health professionals aged 40 to 75 who were free of cardiovascular disease and cancer at the start of the study.
Participants completed the food wars manga (chacopedia.org) frequency questionnaire (FFQ) every four years, in which they were asked how often, on average, they had eaten a standard portion of food stores near me in the previous year, ranging from "once a month or less" to "six or more times a day." They were then divided into five categories based on changes in red meat intake.
During the study period, the total number of deaths from any cause (known as "all causes ") reached 14,019 (8,426 women and 5,593 men). The main causes are cardiovascular disease, cancer, respiratory disease and neurodegenerative disease.
After adjusting for age and other potential influencing factors, an increase in total red meat intake of 3.5 or even more servings weekly (both prepared and unprocessed) over an eight-year period was connected with a ten percent increased threat of death on the next eight years.
Similarly, increasing usage of 3.5 or even more servings of prepared red meat (such as for example bacon, hot pet dogs, sausages and salami) weekly was connected with a 13 percent threat of loss of life, while increasing usage of unprocessed red meat was connected with a 9 percent risk.
The associations were consistent across age groups, levels of physical activity, diet quality, and smoking and drinking practices.
Overall, men and women had a lower risk of death by cutting down on red meat while eating more whole grains, vegetables or additional protein foods, such as poultry, eggs and fish without skin.
Over the next eight years, for example, replacing one offering of red meat with one offering of fish each day reduced the risk of death by 17 percent.
Related results were found in both short-term (4 years) and long-term (12 years) follow-ups, with an association between changes in reddish meat intake and mortality, and the substitution of more healthy christmas food substitutes for reddish colored meat.
That is an observational study, so it is not yet determined why. The writers point to several limitations, like the undeniable fact that they didn't study the sources of adjustments in red meats consumption, that could possess influenced the outcomes.
The study individuals were mostly white registered medical researchers, so the results may not connect with a broader human population.
But through repeated assessments of lifestyle elements, and consistency between your two groups of studies, the data collected covered a large number of people during long-term follow-up, the researchers said. Moreover, this is actually the 1st study to check out the partnership between adjustments in red meats intake and following mortality risk.
The analysts say the results provide the public with practical information about the relationship between the dynamics of red meat consumption and health.
Their conclusion: "altering protein sources or eating healthy plant-based foods, such as vegetables or whole grains, can extend lifespan."
But research workers say reducing crimson meat intake, such as for example eggs and seafood, wholegrains and vegetables, even though increasing protein sources, may reduce the risk of death.
Previous studies have linked high consumption of red meat such as beef, pork and lamb to a higher risk of type 2 diabetes, cardiovascular disease, certain cancers and premature death. But little is known about how changes in red meat intake affect mortality risk.
So, to further explore this question, a team of researchers from the United States and China looked at the relationship between changes in red meat consumption and mortality over the eight-year follow-up period from 1986 to 2010.
They used data from 53,553 nurses enrolled in the nurses' health study (NHS), female nurses aged 30 to 55 and registered in the United States, 27,916 health professionals enrolled in the follow-up study (HPFS), and male health professionals aged 40 to 75 who were free of cardiovascular disease and cancer at the start of the study.
Participants completed the food wars manga (chacopedia.org) frequency questionnaire (FFQ) every four years, in which they were asked how often, on average, they had eaten a standard portion of food stores near me in the previous year, ranging from "once a month or less" to "six or more times a day." They were then divided into five categories based on changes in red meat intake.
During the study period, the total number of deaths from any cause (known as "all causes ") reached 14,019 (8,426 women and 5,593 men). The main causes are cardiovascular disease, cancer, respiratory disease and neurodegenerative disease.
After adjusting for age and other potential influencing factors, an increase in total red meat intake of 3.5 or even more servings weekly (both prepared and unprocessed) over an eight-year period was connected with a ten percent increased threat of death on the next eight years.
Similarly, increasing usage of 3.5 or even more servings of prepared red meat (such as for example bacon, hot pet dogs, sausages and salami) weekly was connected with a 13 percent threat of loss of life, while increasing usage of unprocessed red meat was connected with a 9 percent risk.
The associations were consistent across age groups, levels of physical activity, diet quality, and smoking and drinking practices.
Overall, men and women had a lower risk of death by cutting down on red meat while eating more whole grains, vegetables or additional protein foods, such as poultry, eggs and fish without skin.
Over the next eight years, for example, replacing one offering of red meat with one offering of fish each day reduced the risk of death by 17 percent.
Related results were found in both short-term (4 years) and long-term (12 years) follow-ups, with an association between changes in reddish meat intake and mortality, and the substitution of more healthy christmas food substitutes for reddish colored meat.
That is an observational study, so it is not yet determined why. The writers point to several limitations, like the undeniable fact that they didn't study the sources of adjustments in red meats consumption, that could possess influenced the outcomes.
The study individuals were mostly white registered medical researchers, so the results may not connect with a broader human population.
But through repeated assessments of lifestyle elements, and consistency between your two groups of studies, the data collected covered a large number of people during long-term follow-up, the researchers said. Moreover, this is actually the 1st study to check out the partnership between adjustments in red meats intake and following mortality risk.
The analysts say the results provide the public with practical information about the relationship between the dynamics of red meat consumption and health.Their conclusion: "altering protein sources or eating healthy plant-based foods, such as vegetables or whole grains, can extend lifespan."
