Tags: Processed Meats, Heart Disease, Greater than Meat, Harvard, Additives Harm, 42% Higher Risk
ScienceDaily (May 17, 2010) — http://www.sciencedaily.com/releases/2010/05/100517161130.htm In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating processed meat, such as bacon, sausage or processed deli meats, was associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes. In contrast, the researchers did not find any higher risk of heart disease or diabetes among individuals eating unprocessed red meat, such as from beef, pork, or lamb. This work is the first systematic review and meta-analysis of the worldwide evidence for how eating unprocessed red meat and processed meat relates to risk of cardiovascular diseases and diabetes.
The study appears online May 17, 2010, on the website of the journalCirculation."Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes," said Renata Micha, a research fellow in the department of epidemiology at HSPH and lead author of the study. "Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats." ...
The researchers defined unprocessed red meat as any unprocessed meat from beef, lamb or pork, excluding poultry. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives; examples include bacon, salami, sausages, hot dogs or processed deli or luncheon meats. Vegetable or seafood protein sources were not evaluated in these studies.
The results showed that, on average, each 50 gram (1.8 oz) daily serving of processed meat (about 1-2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes. In contrast, eating unprocessed red meat was not associated with risk of developing heart disease or diabetes. Too few studies evaluated the relationship between eating meat and risk of stroke to enable the researchers to draw any conclusions. ...
"When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol. In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives," said Micha. "This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats."
Dietary sodium (salt) is known to increase blood pressure, a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects which could increase risk of heart disease and diabetes.
(A bad heart is commonly twice as large as a healthy heart. Salt independently causes the thickening the heart walls. So once Obama's bill starts, you will be able to get tests free of charge with insurance or Medicare that helps you maintain good health. Obama will supply information of best practices to physicians, but because humans are not all the same, the final judgement is left to the doctors. Now after 17 years only 50% of doctors are implementing them. Obama hopes to shorten the time frame. Also best practices can change with more information. I think about 5,000 medical news comes out every day, so doctors cannot practice medicine and keep up with everything. ... http://www.sciencedaily.com/releases/2010/05/100517161130.htm Search www.doctoroz.com Jim)