Reducing red meat decreases mortality, research indicates
This article was translated by an automatic translation system, and was therefore not reviewed by people.
A study released on Tuesday (24) in the "Jama" (magazine of the American Medical Association) suggests the relationship between consumption of red meat and processed meat and increased number of deaths from cancer and cardiovascular problems. The research, one of the greatest past, analyzed data from 500 thousand North Americans 50 to 71 years of age.
In ten years of monitoring, killed 47,976 men and 23,276 women. For the researchers, 11% of deaths in men and 16% of deaths in women could be delayed if any reduction in consumption of red meat to 9 g of product per 1,000 calories consumed, the group that ingested more red meat (68 ga each 1000 calories) presented the highest incidence of death.
In the case of cardiovascular diseases, the risk would decrease to 21% in women if there were reduced. "The processed meat has more saturated fat and salt, which increases chances of heart disease," says Daniel Magnoni, and Nutrology Hospital cardiologist of the Heart.
For the cardiologist Mark Knobel, coordinator of the coronary unit of the Albert Einstein hospital, in addition to the fat of meat, the problem is the preparation and other foods that are added to the meal. "If a person eats an escalope or steak with fried egg, I broke away from the elevation of cholesterol."
Furthermore, he warns of the seasoning. "The salt increases the risk of hypertension. If the meat is processed, it is worse because, in addition to sodium, usually oil for conservation."
Cancer - The risk of cancer are mainly related to how to prepare for any type of meat. It is known that during the cooking at high temperatures, are formed heterocyclic amines, carcinogenic substances known. The highest temperatures are reached in the grill plate with little oil and fry the food. Therefore, it is stated in the preparation in an oven or cooked.
The barbecue also brings danger. During preparation, the smoke from coal tar and releases polycyclic aromatic hydrocarbons, also carcinogenic substances. "The association is made mainly with red meat, because they are most often prepared in a grill or barbecue," says Fábio Gomes, the nutritionist Inca (the National Cancer Institute).
The cancer surgeon Benedito Mauro Rossi, the Hospital AC Camargo, the relationship between meat consumption and cancer is well established, including Brazil. The geographical distribution of cancer of the bowel, for example, shows that in Amapá, the incidence of tumor is 1.51 cases per 100 thousand inhabitants, while in Rio Grande do Sul, the land of barbecue, the incidence is 28.5 per 100 thousand inhabitants.
Another triggering mechanism of cancer would be the excess of iron in the body, caused by high consumption of red meat, the mineral source. Much iron can cause oxidative damage and harm the cells of the colon, which leads to cancer.
Have the meat processed, as sausages, burgers and charqui are preserved with nitrites and nitrates, substances which, in the stomach, are transformed into nitrosamines, which increase the chances of a cancer occurs in the stomach and intestine. The recommendation of WHO (World Health Organization) is that the intake of meat (excluding poultry and fish) should not exceed 300 g per week.
As red meat is good source of iron, is shown to increase the consumption of dark-green leafy vegetables, also rich in mineral. (Source: Reuters)
Source: Ambiete Brazil
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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