Eliminate this type of meat if you want to reduce the risk of premature death. Do you like too much? Well, this type is totally unrecommended by specialists, following a recent study.
Consumption of red meat and sausage increases the risk of premature death, warned American and Chinese experts who recommend replacing them with fish and vegetables.
Replacement of red meat with healthier proteins such as eggs, nuts and fish may contribute to a longer life, according to a new study published in the British Medical Journal (BMJ) by a team of researchers who analyzed food eating habits 81,000 people in the United States.
Study participants have been asked to estimate the quantities consumed in different types of food in the last eight years, including red meat and processed meat (ham, hot dog or bacon), nuts, fish, eggs, whole grains, vegetables and chicken preparations or turkey without skin, writes Agerpres.
The results have shown that people who have increased their consumption of red meat and sausage with at least half a portion per day have shown a higher risk of 10% death in the next eight years.
Only in the case of sausage consumption the risk increase was 13% and in the case of red meat the risk was 9%.
According to the team of researchers, half a portion equals 42.5 grams of red meat, a slice of bacon (6.5 grams), half a hot dog (22.5 grams) or 14 grams of sausage.
Researchers have found that people who have reduced their intake of red meat and sausages and consumed more healthy foods such as eggs, chicken or fish have a chance to live longer.
Reducing consumption of red meat and sausage and increasing the intake of nuts simultaneously led to a 19% decrease in the risk of death in the next eight years.
Replacing the daily portion of red meat or fish processed reduced the risk by 17%, and by 12% or 10% in the case of an increased supply of whole grains, ie chicken without skin.
Replacement of red meat and sausages with vegetables and legumes reduced the possibility of premature death by 10% and 6% respectively, and in the case of eggs the risk decreased by 8%.
Previous studies have shown that eating red and processed meat is associated with an increased risk of type 2 diabetes, heart disease and colorectal cancer.
"This association with mortality was observed in the case of increased consumption of processed and unprocessed meat, but it was more pronounced in the processed case. A decrease in total red meat consumption and a simultaneous increase in the intake of nuts, fish, skinless, dairy, egg, whole or vegetable cereals over eight years has been associated with reducing the risk of death in the next eight years, "said the team of researchers from the United States and China.
"This study highlights the evidence that eating red meat or processed meat increases the risk of cancer. We know that people's choices are determined by the environment in which they live, so we call on the Government to take a bold step and introduce policies such as subsidies to healthier foods such as fruit and vegetables, which help to make more choices healthy for a healthier environment, "said Giota Mitrou, research director at the World Cancer Research Fund. "We recommend a maximum of three servings of red meat per week (…) and as little processed or no meat as possible," the specialist added.