There is a large body of mounting evidence that consuming red meat is altogether bad for your health.
The substance contains abundant calories and high quantities of saturated fats and cholesterol. Furthermore, cooking procedures used for red meat, especially barbecuing, is known to produce carcinogenic compounds which are consumed when the meat is eaten.
A new large longitudinal study pulls it altogether – eating red meat reduces lifespan.
The study published in the Archives of Internal Medicine conducted periodic surveys of about 120,000 physicians and nurses over more than two decades. The group was divided into groups based on the average amount of red meat consumed.
The data revealed that those who consumed the most meat, two 3 ounces servings per day, were 30% more likely to die during the study than those who consumed the least amount, one to two servings per week.
The researchers also showed that red meat consumed was also linked specifically with increased risk of cancer and cardiovascular disease.
It was also shown that substitution of one serving per day of red meat with other proteins (fish, poultry, nuts, legumes, low-fat dairy, and whole grains) reduced death rate by 7 to 19%.
“Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality,” concluded the authors. “Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.”
Reference ( http://archinte.ama-assn.org/cgi/content/abstract/archinternmed.2011.2287)