A US study has shown that beef and pork can increase the risk of an early death.
Thomas Spang Rockville (SN). The results of a major study by the renowned “National Cancer Institute” (NCI) in Rockville have now been published and leave little room for doubt. “If people want to be healthier and live longer, they should eat much less red and processed meat,” was the summary of nutritionist Barry M. Popkin.
The same applies to products made from this meat, such as sausages, bacon and sliced sausage. According to the study, the daily consumption of one small hamburger (160 grams) is enough to increase the risk of death significantly over the following ten years.
More than 500,000 people aged between 50 and 71 took part in the NCI study, which is unprecedented in scope and depth. Researchers at the USA’s leading cancer research centre tracked the eating habits of the participants for more than ten years. They found that the mortality risk increased by 31 percent in men and 36 percent in women. This was associated with a significant increase in cardiovascular disease and cancer. In women, the risk of dying from cardiac disease actually rose by 50 percent.
In contrast, the consumption of white meat was proven to be beneficial to health. People who regularly enjoyed fish, chicken or turkey reduced their risk of mortality by 8 percent. “That means that even non-vegetarians can live healthily, provided they reduce their consumption of red meat,” says Walter Willett from the Harvard School of Public Health.
The NCI researchers found various indicators which could explain the differences. One critical role is presumably played by the types of fat found in the respective meat products.
Red meat contains a markedly higher percentage of saturated fats, which have in the past been associated with breast cancer, bowel cancer and heart disease.
In contrast, poultry contains more unsaturated fats, which help to balance cholesterol levels. The same applies to the omega-3 fatty acids found in fish. The director of the study, Rashmi Sinha, mentions iron content and methods of preparation as other possible causes. “At high temperatures, various components are released which could play a part.” However, the deciding factor “cannot be determined with absolute certainty”.
When processing the data, the NIC excluded other influential factors such as height and weight (BMI), family history, education, alcohol consumption, smoking and other dietary habits.
However, nutritionist Popkin, who collaborated in the large-scale study, believes that an occasional piece of meat is part of a balanced diet. Only regular, i.e. “chronic” consumption is actually harmful. This is simply unhealthy.
Another side-effect of reducing meat consumption: just a few grams less beef and pork clearly reduce the negative effects of factory farming on the environment. Expert conclusion: “A significant reduction in meat consumption is clearly necessary.”
