Many people would like to start following a healthier diet but don't know where to start or don't feel like switching directly to a vegetarian or vegan diet. The scientific world is now in agreement on the health risks associated with the consumption of red meat. To change your eating style, you could start with red meat and an in-depth study of its negative effects on our body.
Don't store avocado like this: it's dangerous
Many people would like to start following a healthier diet but don't know where to start or don't feel like switching directly to a vegetarian or vegan diet. The scientific world is now largely in agreement on health risks related to the consumption of Red meat.
To change your eating style, you could start with red meat and an in-depth study of its negative effects for our body, as well as for the environment.
Index
Reduce the risk of heart disease
Il red meat iron would contribute to increase the risk of heart disease, according to research published in The Journal of Nutrition. No risk for the iron present in plant foods. New research could help better understand the link between meat-rich diets and heart disease. The high bioavailability of the iron eme found in red meat could be related to inflammation and damage to the arteries. According to experts, the heart risk could be aggravated by low consumption of fruits and vegetables accompanied by a high meat intake.
Read also: Heart: Does iron in red meat increase the risk of heart disease?
Reduce the risk of Alzheimer's
Eating red meat could increase the risk of Alzheimer's. This was revealed by a research conducted in California that showed for the first time how an excess of iron in the brain can be the cause of the most common form of senile dementia. There search suggests that high levels of iron in the brain may actually be contributing to the disease. Experts suggest lifestyle and diet changes for prevention, paying attention to both red meat and the amount of iron food supplements taken.
Read also: Red meat and excess iron: among the causes of Alzheimer's
Reduce the risk of heart attacks, diabetes and cancer
To consume more than 50 grams of red meat per dayor it can seriously endanger the health of our body, causing heart attacks, diabetes and cancer. This is what emerged from one search conducted in Cambridge which took into consideration the excessive presence of meat in our diet. Experts have found that a daily consumption of meat exceeds 50 grams for men and only 30 grams for women it's not healthy at all.
Read also: Red meat: doubles the risk of heart attacks, diabetes and cancer
Reduce the risk of breast cancer
Research recently conducted at Harvard and published in the British Medical Journal reports excessive consumption of red meat as risk factor not to underestimate for breast cancerespecially if young women eat it. The scientists hypothesize that the harmful effects of excessive consumption of red meat, relative to the increased risk of breast cancer, would be attributable to the excessive amount of protein. In fact, proteins accelerate cell duplication and therefore also that of cancer cells. Furthermore, in preserved meat there are some substances such as nitrates, which are potentially carcinogenic.
Read also: Breast cancer: red meat increases the risk
Protect the arteries
Red meat is bad for L-Carnitine? Researchers at the Cleveland Clinic in Ohio have pointed the finger at this long little-known compound now recognized as a health hazard. This substance is in fact linked to the accumulation of fat deposits along the walls of blood vessels, putting circulation in the arteries at risk and increasing the possibility of incurring heart attacks and strokes. The experts also want to reassess the safety of supplements and commercial products that contain carnitine.
Read also: Red meat: is it bad for L-carnitine?
Extend life expectancy
The consumption of processed meat increases risk of early death, cancer and cardiovascular disease. Not only sausages and frankfurters, but also the apparently less harmless cured meats and red meat of equine, bovine, pork and sheep origin contribute, even more if consumed habitually and in excess, to compromise the health of those who choose to bring these foods on the own table, updated its position on bowel cancer. The 3% of premature deaths could be avoided if everyone reduced their consumption of processed meats to less than 20 grams per day.
Read also: Salami and processed meat shorten life
Preventing colon cancer
Every year they could to prevent millions of cases of colon cancer if we consumed less red meat and if we supplemented our diet with a greater intake of fiber. This was stated by the World Cancer Rereasch Fund, which recently updated its position on bowel cancer. The recommendation is to severely limit red meat, processed and preserved meats, cured meats and sausages, since in the opinion of experts the meat-cancer relationship has now become from probable to certain.
Also read: Colon cancer: red meat is bad for you
Tackling climate change
To save the planet we should reduce our meat consumption, but according to experts we are not doing it. The world is adopting more and more meat-based diets that are putting resources and food security at risk. A new one reveals it study published in the journal Nature Climate Change. In the past, UNEP had already invited the world population to reduce meat consumption to tackle climate change and to become, if not vegetarian or vegan, at least “demitarian”, that is, people who decide to halve their usual consumption of meat to protect the environment and health.
Read also: Less meat to tackle climate change, scientists say
To reduce the pollution
Red meat it is the ingredient of animal origin that pollutes the most if we compare it to eggs, dairy products, chicken and pork. One confirmed it search conducted at Yale University. Experts point out that 40% of the land area of the United States is dedicated to the production of food of animal origin, including the land necessary for grazing and for the production of feed. Much of this land could instead be dedicated to crops that are directly consumable by humans, with the result of requiring fewer resources per calorie.
Read also: Beef pollutes most of all. The environmental impact of the steak
Reduce Co2 emissions
According to the authors of one study published in the British Medical Journal, decreasing the consumption of meat would mean not only drastically reducing the risk of contracting chronic diseases, but also causing a net cut of Co2 emissions linked to meat production and intensive farming. This would counteract the greenhouse effect to which deforestation unfortunately contributes to the creation of new pastures and cultivated fields for the production of feed for farm animals.
Marta Albè
Read also:
Steak is the main cause of air pollution The real costs of meat production Reducing the consumption of meat and cheese is the only way to reduce climate change
