On the health dangers of eating meat, especially processed meat, a lot of scientific literature has been written. In October 2019, a comprehensive review of studies came to light that concluded that red meat may not have as detrimental an impact on health as previously thought. Previously, however, numerous studies had shown that high consumption of red and processed meat increased the risk of cancer, cardiovascular problems and premature death.
Now, a recently published study reinforces caution regarding excessive consumption of meat in general (except poultry).
The scientific publication is a careful analysis published in the journal JAMA Internal Medicine, prepared by two institutions: Northwestern Medicine and Cornell University; and that it links eating red and processed meat with a “slightly higher” risk of heart disease and death. The study specifies that “eating red meat, processed meat or poultry increases the risk of cardiovascular disease; And eating meat, except poultry, increases the risk of dying in general, from multiple causes.
More specifically, the publication concludes that:
Eating two servings of red meat per week, processed meat or poultry, but not fish , was associated with a 3-7% higher risk of cardiovascular disease.
Eating two servings of red meat or processed meat per week, but not poultry or fish, was associated with a 3% higher risk of multiple causes of death.
In the words of the study’s lead author, Norrina Allen: “It’s a small difference, but it’s worth trying to cut down on red meat and processed meat like bologna or cold cuts. Eating red meat is consistently linked to other problems as well. health, like cancer. “
Therefore, modifying the intake of these animal protein foods may be an important strategy to help reduce the risk of cardiovascular disease and premature death in the general population.
Faced with the study of last October to which we referred, which relativizes the alarm around the consumption of meat, the researchers reaffirm their conclusions: “Our study shows that the link with cardiovascular disease and mortality was solid” . read in the study summary.
So what should we eat?
The Preventive Medicine professor and member of the US Dietary Guidelines Advisory Committee makes the following recommendations: “Fish, shellfish, and plant-based protein sources, such as nuts and legumes, including beans and peas , they are excellent alternatives to meat. “
Poultry meat, not so negative
The study excluded poultry meat in the overall increased risk of death; in fact, he found a positive association between poultry intake and cardiovascular disease. However, the researchers do not venture hasty conclusions in this regard, as there is not enough evidence, for now, to recommend the consumption of this type of meat.
The researchers indicate, however, that this relationship may be related to the method of cooking the chicken and the consumption of the skin rather than the chicken meat itself.
For its part, no relationship was found between eating fish and cardiovascular disease or mortality.
Method
This analysis gathered a large diverse sample of six cohorts, with long follow-up data, up to three decades.
It included 29,682 participants with an average age of 53.7 years at the beginning of the study, 44.4% men and the rest, women.
Discussion
Regarding the limitations of the study, they are summarized in that the dietary intake of the participants was assessed only once, and the dietary behaviors could have changed over time.
Also, cooking methods were not considered. It should be noted that fried chicken, especially with a lot of fat (which provides trans fat), as well as the consumption of fried fish, has been linked to chronic cardiovascular diseases.
Study summary: ‘Meat isn’t good for you’.
