Is it as dangerous without processing? Study: Eating 50 grams more of red meat per day may increase cardiovascular disease by 26%
Is processed red meat more dangerous? Study: Processing or not increases coronary heart disease and diabetes
Are unprocessed foods healthier? A comprehensive study on “red meat” pointed out that whether it is processed meat or not, eating 50-100 grams more red meat per day may be related to an increased risk of cardiovascular disease.
Excessive intake of red meat is considered to be one of the risk factors for heart disease. In particular, processed meats such as bacon, sausages, hot dogs, and combination meats are significantly related to cardiovascular disease. However, the literature reports are inconsistent on whether processed/unprocessed red meat increases the risk of cardiovascular disease and the extent to which red meat affects the health of men and women. In the past, some literature claimed that only processed red meat increases heart health risks, which is related to the higher sodium and iron content of processed foods.
In this regard, a comprehensive analysis in the “European Heart Journal” pointed out that both processed and unprocessed red meat are related to a higher risk of cardiovascular disease and type 2 diabetes, and there is no significant difference between men and women. This meta-analysis collected research data covering 4.4 million patients with cardiovascular disease and 1.76 million patients with diabetes. After a systematic review, it was found that both unprocessed and processed red meat are associated with a higher risk of coronary heart disease. (CHD) and type 2 diabetes.
More than 50 grams of red meat per day is linked to a 26% increase in cardiovascular disease
Why does increased red meat intake lead to a higher risk of cardiovascular disease? Clinical trials have found that compared with those who do not consume red meat, consuming red meat will increase low-density lipoprotein cholesterol (LDL), and the proportion of red meat consumed is positively correlated with obesity, which promotes the risk of cardiovascular disease. factor. In addition, eating a lot of red meat is also one of the causes of high blood pressure. Recent studies have also found that L-carnitine in red meat may be related to atherosclerosis, which may increase the risk of cardiovascular disease.
As for the connection between red meat and diabetes, in addition to cardiovascular disease, which is the most common vascular-related complication of diabetes, it may also be related to excessive intake of fatty acids and insulin resistance in red meat. Another potential reason is that the protein in red meat is associated with higher insulin-like growth factor (IGF-1), which increases the risk of diabetes. Some studies have also pointed out that the intake of red meat can affect hormone secretion and is a possible cause of metabolic diseases.
A comprehensive analysis found that an additional 50 grams of processed meat intake per day will increase the risk of cardiovascular disease by 26%, may lead to a higher incidence of heart failure, and is positively correlated with cardiovascular disease in both men and women. In contrast, eating an additional 100 grams of unprocessed red meat per day was associated with a 17% increased risk of coronary heart disease. Additionally, red meat consumption, regardless of whether it is processed meat, is associated with a higher association with ischemic (obstructive) stroke.
Ingestion of red meat produces TMAO, a metabolite of intestinal bacteria related to vascular sclerosis
In addition to directly affecting cholesterol, blood pressure and obesity, the intake of red meat is also considered to be one of the reasons that affects the intestinal flora. Research published in the Journal of the American Heart Association pointed out that when the human body metabolizes meat, a metabolite called TMAO (trimethylamine oxide) is produced, which is formed by anaerobic bacteria in the intestines and the human body. Undigested carnitine and choline will be utilized by intestinal bacteria. Excessive TMAO entering the blood circulation will increase the risk of vascular embolism and inhibit cholesterol recycling. Eating 1.1 servings of red and processed meat per day increases the risk of atherosclerotic cardiovascular disease by 22%.
How can dietary modifications help the public reduce cardiovascular risk? Frank B. Hu, a professor in the Department of Nutrition and Epidemiology at Harvard University’s TH CHAN School of Public Health, reminded that diversifying protein food sources, reducing red meat intake, and eating more whole grains and fresh vegetables and fruits can reduce the risk of premature death. . Overall, the average person can adopt a Mediterranean diet or increase the proportion of plant-based diet, which will have positive benefits for heart health and metabolic diseases.
Source:
Put down those cold cuts -The Harvard Gazette
Increased heart disease risk from red meat may stem from gut microbe response to digestion
Further reading:
Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis
