Eating Red Meat Regularly ‘Dramatically Increases The Risk Of Death From Heart Disease’
March 14, 2012
By Daily Mail
“Instead of just cutting out red meat, why not consider giving up meat altogether? If that’s too hard, than cut out just the red stuff. If you absolutely must eat animals, it has to be 100% organic.” –KTRN
Two rashers of bacon a day raises the odds of dying from heart disease and cancer by 20 per cent, a study has claimed.
While red meat has been blamed for health problems before, the large-scale American study is one of the first to link it to a higher risk of dying.
The data, from more than 120,000 men and women who were tracked for almost 30 years, was analysed by the Harvard School of Public Health in Boston.
Almost 24,000 people died during the course of the study, and it was estimated that between 7.6 per cent and 9.3 per cent of these could have been avoided if everyone taking part had eaten half a helping of red meat less a day.
One helping equated to 85g – roughly two slices of bacon or one sausage.
A striking association was seen between consumption of red meat and premature death.
Each daily serving of unprocessed red meat, equivalent to a helping of beef, lamb or pork about the size of a deck of cards, raised the risk of death 13per cent, while processed meat increased it by 20per cent.
When deaths were broken down into specific causes, eating any kind of red meat increased the chances of dying from heart disease by 16 per cent and of cancer by 10 per cent.