According to a recent study conducted by researchers from the National Cancer Institute, individuals who eat a large amount of red meat "have a higher risk of dying over a 10-year period - mostly because of caridovascular disease or cancer" than those who have less daily intake of red meat.
The research team's study included about half a million people aged 50 to 71 over a 10-year period. The red meat being evaluated included all types of beef and pork. Those individuals who ate most red meat had a 30 percent mortality rate than those who ate less. The cause of the majority of the deaths was due to cancer or cardiovascular disease.
Researchers estimate that an average of 13.5 percent of the deaths could have been prevented with a reduction of their consumption of red meat.
Despite the risks included with consumption, spokesperson for the American Dietetic Association, Lona Sandon, R.D., does not suggest people stop eating red meat for it provides nutrients such protein, iron, zinc, and B vitamins.
The doctors suggest that instead people increase their intake of white meat (chicken, turkey, fish, etc.) and protein-high foods suchs as eggs, beans, and low-fat dairy.
No comments:
Post a Comment