■Orange A 32-year follow-up study in the United States showed that large amounts of beef, mutton, and other red meats as well as processed meat such as hot dogs and bacon increase mortality. Red meat generally refers to pork, beef, and mutton. For the sake of understanding, the meat of a four-legged animal is usually called red meat, and the relative fish and poultry are called white meat. From a nutritional point of view, red meat contains high levels of protein, cholesterol, and saturated fatty acids. In particular, excessive intake of red meat can lead to diseases such as fatty liver and blood vessel obstruction. Unhealthy Lifestyle Eating Large Red Meat Increases Death Risk The scientific research team led by Dr. Song Mingyang, a postdoctoral fellow at the Massachusetts General Hospital, conducted two long-term studies to analyze whether people consuming red meat and processed meat would increase their mortality. In the latest study, Song Mingyang et al. used a statistical model to analyze the relationship between animal protein and plant protein intake and mortality. As a result, it was found that the food source of protein has an important effect on health. The intake of high animal protein, especially animal protein from red meat, is positively correlated with the risk of death, while the intake of high plant protein is inversely related to the risk of death. The study was initiated by Harvard University in the 1980s and covered a total of 150,000 participants. Song Mingyang said that in their research population, the major sources of plant protein intake in diets are bread, cereals, pasta, nuts, and beans. The main sources of animal protein are pork, beef, and mutton, such as red meat and chicken. Milk, eggs and fish. The research team found that the frequency of animal-derived foods getting protein increased by 10%, the mortality rate increased by 2%, and the risk of heart attack death increased by 8%; compared to the frequency of protein-for-food use in food plants increased by 3%. The mortality rate will be reduced by 10%, and the death rate from cardiovascular disease will be reduced by 12%. Song Mingyang said: "In general, (for human health) vegetable protein is better than animal protein, and in animal protein, chicken and fish are better than red meat, milk and eggs.", compared to steak Beef products, such as hot dogs, should be eaten with plant foods such as beans, nuts, and buckwheat. The study showed that subjects who ingested 1 serving of raw red meat of a daily size had an average 13% increase in the risk of death compared with those who had a lower intake. If the intake of red meat is processed meat, such as a hot dog or 2 bacon, the risk is even higher to 20%, and the risk of eating a steak is increased by 12%. However, if nuts are used instead of red meat, the total death risk can be reduced by 19%; poultry meat or whole grain foods can be reduced by 14%; and fish meat can be reduced by 7%. In both studies, the researchers collected information on the diet, lifestyle, health status, and disease diagnosis of more than 100,000 nurses and health professionals through questionnaires. At the same time, the researchers used family reports and the national death database to collect data on these subjects. Death information. Further studies have shown that positive associations between high animal protein intake and death risk are only found in people with unhealthy lifestyles, such as obesity or underweight, alcohol abuse, smoking or lack of exercise; for people with a healthy lifestyle, Proteins are obtained through plant foods. This association does not exist. Experts believe that the reason why red meat processing will increase the risk of heart failure, it is likely because of the salt and food additives (such as nitrates, etc.) are more, so people should pay attention to reducing the intake of processed red meat in daily life, Especially those with high risk of heart failure, such as hypertension, coronary heart disease, diabetes, pulmonary heart disease, myocarditis, dilated cardiomyopathy, valvular heart disease, anemia, and sudden heart attack or heart failure, should regularly perform their own cardiac functions. Conduct an examination and receive treatment in the early stages of heart failure. It is more reasonable to eat one or two red meats a day. In general, the healthier the processed meat is, the less pollution and additives it receives. There are several main types of meat that should be eaten less in life: First, processed meat products, the meat is not known, and preservatives, colors, flavoring agents, etc. are added; second, smoked and fried meat such as barbecue, bacon, etc. Carcinogens, such as polycyclic aromatic hydrocarbons and benzopyrenes, are easily produced during the smoking process. The third is cured bacon, which produces a large amount of nitrite after pickling, which is unfavorable for health. Fourth, stewed meat is repeatedly cooked. High-temperature, stewed meat tends to produce aromatic amines and nitrites. The aromatic amines derived from food contain 12 compounds, 9 of which are carcinogenic. Fifth, repeated thawing of meat, in the process of repeated thawing, is easily contaminated by bacteria; The World Health Organization report shows that eating 50 grams of processed meat products every day increases the risk of developing rectal cancer by 18%. The report also pointed out that the annual meat intake should not exceed 18.3 kg. China's “Balanced Pagodas†stated that each person’s intake of raw meat should not exceed 75 grams per day, and pork braised at most two pieces. Eating too much braised pork may cause heart disease and hypertension. Therefore, it is most appropriate to control red meat intake in "one or two days." One or two equal to the weight of an egg, the size of a poached egg. Also eat more white meat and eat less red meat. Red meat refers to muscles, viscera, and products of meat, including pigs, cattle, and sheep. Red meat has dark red muscles and a dark texture. The meat of poultry and aquatic animals is lighter, so it is called "white meat." Compared with red meat, muscle fibers in white meat are more delicate. The important thing is that the fat content is lower, and the content of unsaturated fatty acids in fat is higher. White meat and red meat should be eaten together. For example, if you eat beef at noon, you can use fish instead at night. The proportion of three meals a day can also be adjusted according to the amount of work and physical exertion of the day. From a nutritional point of view, white meat is better because red meat has a high fat content, especially pork, which has a fat content of 30.3 grams per 100 grams of pork, and only about 10 grams per 100 grams of white meat, such as chicken. , is 1/3 of pork. Second, the fat of red meat is mostly saturated fatty acid, but its unsaturated fatty acid content is relatively low, such as the unsaturated fatty acid in beef only accounts for 6.5% of total fat. In chicken fat, unsaturated fatty acids account for 24.7%, which is nearly 4 times higher than that of beef. Related Links Prevent breast cancer to eat less red meat According to a large study conducted by US researchers, eating too much red meat will at least lead to increased risk of breast cancer and colon cancer in some women. Researchers suggest that women should control the amount of red meat they eat every day within 3 ounces. The researchers conducted a 12-year follow-up study of more than 90,000 premenopausal women and found that those who claim to eat at least one half of red meat a day have breast cancer. The probability is that women who eat up to three red meats per week 2 times. Studies have shown that one of the reasons why women who love red meat is prone to develop breast cancer is that, during the high temperature treatment of barbecued frying, especially when the cooking process is relatively poor, heterocyclic amine, a carcinogenic compound, is produced. In laboratory studies, heterocyclic amines were found to bind to estrogen receptors and produce estrogen-like effects. In previous studies, it was also shown that those women who have had postmenopausal women who regularly eat hamburgers, steaks, and bacon have a breast cancer risk that is more than four times that of other women of the same age who eat less of them. New research also shows that heterocyclic amines may be more harmful to some people than others, and like many carcinogens, heterocyclic amines must be activated to damage the body's DNA and pose a cancer threat, those genes in vivo will be more People who are quick to activate heterocyclic amines are more likely to develop breast cancer than those who are slower to activate heterocyclic amines in their genes. Although both red meat and white meat produce heterocyclic amines when cooked at high temperatures, red meat contains more readily available heme compounds. Studies have shown that heme can increase the probability of colon cancer by damaging the colonic mucosa and accelerating the growth of cancerous cells. In addition, the relationship between eating more red meat and breast cancer also depends on the composition of red meat. Some studies have shown that eating too much red meat with a large amount of saturated fat will lead to an increase in insulin levels, regardless of women's changes in estrogen. How sensitive the level of insulin may be to accelerate the development of breast cancer cells. Molecular Biolab Equipment,Seqstudio Genetic Analyzer,Gene Sequencer Forensic Testing Equipment,Lab Clinical Instrument Nanjing Superyears Gene Technology Co., Ltd. , https://www.superyearsglobal.com
Eating red meat increases death risk one or two times a day