Team McCallum

R&D for Lifetime of Life

Red v processed meat.

Dr Renata Micha scoured 16,000 studies on the effect of meat consumption and heart disease and diabetes, to find 20 that allowed portion size effects to be calculated.

The 20 studies covered 1.2 million people, 23,000 cases of heart disease and 10,800 of diabetes.

Rocha found that red unprocessed meat (beef, pork, lamb) at 100g/day (about 3.5oz) did not increase the risk of these 2 conditions, compared to those who didn’t eat red meat.

However, processed meat at 50g/day (about 2oz) raised the risk of heart disease by about 40% and diabetes by about 20%

The precise mechanism wasn’t determined, but the red meat portion contains as much saturated fat and cholesterol as the processed meat portion. This leaves salt (4 times more in the processed meat) and nitrate preservatives (50% higher in the processed meat) as potential culprits.

Processed meat was any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives. This included bacon, salami, sausages, hot dogs and processed deli and luncheon meat.

The study did not look at high blood pressure or cancer, which are also linked with high meat consumption, and couldn’t find enough studies on strokes to make the findings significant.


May 18, 2010 - Posted by | Cancer, Cholesterol, CVD - cardiovascular disease, Diabetes, Diet, Health, High blood pressure, Renata Micha, Stroke, Success, Uncategorized

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