Not just red meat: poultry can also cause a significant increase in cardiovascular risk, albeit to a lesser extent.
Don't store avocado like this: it's dangerousTwo servings of red and processed meat per week can increase cardiovascular risk by up to 7%. But beware, poultry can also cause a significant increase in risk, albeit to a lesser extent.
Studies have practically always followed one another that show how a regular consumption of meat (especially processed red meat) has a detrimental effect on human health. It is recognized that, even in low quantities, meat can increase the risk of diseases, including heart disease and some types of cancer.
According to the study "Associations of Processed Meat, Unprocessed Read Meat, Poultry or Fish Intake With Incident Cardiovascular Disease and All-Cause Mortality", published in Jama Internal Medicine, two portions of red meat or processed meat - but not fish - at week are associated with a 3% higher risk of all causes of death.
A systematic review
The survey was conducted on 29.682 US adults (44% men) with a mean age of 53,7 years, pooled from 6 prospective cohort studies (cohorts are identified before any signs of the disease and are observed over time) of which dietary data were collected from 1985 to 2002 and followed up to the end of August 2016.
Diet data were reported by the same participants who were also asked for a list of what they ate during the previous year and month, while data analyzes were performed from March 25, 2019 to November 17, 2019.
Well, the results highlighted that:
- the risk of cardiovascular disease and premature death increases by 3 to 7% for people who ate two servings (about 120 g) of red meat and processed meat per week;
- un risk greater than 4% of cardiovascular disease for people who ate two servings a week of poultry, even if the evidence so far is not sufficient (the relationship could be determined by the cooking method of the chicken, as well as by the possible consumption of the skin);
- finally, the study did not show any association between fish consumption and cardiovascular disease or mortality.
"The limitations of the study are that the diet was given by the participants at a given time, while over time the dietary behaviors may have changed," study lead author Victor Zhong said in a Cornell University statement. In addition, cooking methods were not considered. Fried chicken, especially fried sources of fat that contribute to trans fatty acids, and fried fish intake have been positively linked to chronic disease. Modifying the intake of these animal protein foods can be an important strategy to help reduce the risk of cardiovascular disease and premature death at the population level ”.
What to eat then? Replacing animal products in our diets with plant-based equivalents can make a significant difference and this is now a fact.
Of course, as with any nutritional study, this too may have limitations. Participants reported about their own meals, which likely led them to introduce inaccuracies. In addition, research has not considered cooking methods: for example, frying foods undoubtedly contributes to the intake of trans fats and acids, which in turn promote cardiovascular disease.
However, the heap of evidence suggesting meat consumption is harmful is compelling to say the least, and for us it is well established that plant-based diets are generally healthier and more sustainable.
Fonti: Jama Internal Medicine / Cornell University
Read also:
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- Experts issue a terrifying warning, it's time to cut red meat
