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In Today's Issue
- Overweight? Shocking Proof that it may not be your fault
- Processed Meats Linked To Diseases
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Processed Meats Linked To Diseases
Dear Reader,
Are you truly taking your life in your hands when you enjoy a bit of processed meat? Quite possibly. Another huge new study brings even more solid evidence that regularly eating processed meats like bacon and sausage ups the risk of two of the most dangerous diseases - heart disease and cancer. Heart disease is the leading cause of death for both men and women in the U.S. And while cancer death rates are declining, too many still lose their lives to this disease.
The research was conducted by a multinational collaboration of scientists who tracked the eating habits and health of British people, Germans, Spaniards as well as residents of seven other European nations - nearly a half million subjects in all. Certainly a large, representative sample. The study followed these people from the 1990s into the 2000s and appears in the journal BMC Medicine.
Those who consumed a lot of processed meats (over 20 grams a day, the equal of a thin strip of bacon) were far more likely to die of strokes or heart attacks, and had a higher risk of cancer. The more processed meats eaten, the higher the risk of dangerous disease. Not altogether surprising.
The study supports one from 2012 published in the Archives of Internal Medicine that saw those who ate a serving of processed meat a day had a 20% higher risk of death from either heart disease or cancer. Those who ate red meat upped their risk by just 13% when compared to those who ate very little meat. The latest European study did not find the same increased risk from eating red meat daily, and this was unexpected.
The reason may be that the salt, smoke and nitrate used to preserve meats are also thought to increase the risk of cancer according to study lead Sabine Rohrmann who is a professor of epidemiology at the University of Zurich. It may be that the iron that's a natural part of meat serves as a catalyst that turns the nitrates into a carcinogen once in the body. How the meat is cooked may also play a part, and lest we forget, sausages and preserved meats are also loaded with fat, some as much as 50% fat.
Continues below...
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Processed Meats Linked To Diseases Continued...
But it's about more than just intake of salty, fatty foods. People who ate sausages and ham also ate fewer fruits and veggies, were more likely to smoke, drink too much alcohol and not exercise. All lifestyle factors well within our control to be sure. While the research team tried to account for such lifestyle differences, they admit they might not have captured every variable in terms of high meat and low meat eaters.
There are many risks for both cancer and heart disease beyond what you eat.
No one is suggesting you completely and forever eliminate your favorite processed meats, but you need to limit what you take in. Try to keep all meat intake to 300 to 600 grams (just over 1 pound) for your week and see how you feel. Eating bacon or sausages is fine, just not a lot, and certainly not every day. Once in a while is what you should try to achieve.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
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Sources:
http://www.npr.org/blogs/thesalt/2013/03/06/173637699/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer
WebMD heart disease health center:
http://www.webmd.com/heart-disease/default.htm
National Cancer Institute:
http://www.cancer.gov
Research article, BMC Medicine, published 7 March 2013:
http://www.biomedcentral.com/1741-7015/11/63
Study lead Sabine Rohrmann, professor of epidemiology at the University of Zurich:
http://www.ispm.uzh.ch/aboutus/people/sabinerohrmann.html
NPR story (03.12.12) on 2012 research on processed meats, heart disease/cancer:
http://www.npr.org//blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky
2012 study abstract, Archives of Internal Medicine now JAMA Internal Medicine:
http://archinte.jamanetwork.com/article.aspx?articleid=1134845
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