My, how quickly time passes by when we're having fun! I can't believe a whole year has gone by since
last March when I first wrote about a link between red meat consumption and risk of death in the NIH-AARP Diet & Health Study. In the meantime,
red meat has taken a beating and needs to find a new public relations firm to improve its reputation, as it's now been linked to
stroke,
colon cancer &
diabetes, among other conditions.
Well,
red meat, especially processed meat, was linked to all-cause mortality, cardiovascular mortality and cancer mortality yet again, this time in the
observational study, European Prospective Investigation into Cancer and Nutrition (EPIC), published early online last week in BMC Medicine. To arrive at their conclusions, the authors followed for an average of a dozen years 448,568 participants 35-69yo free of cancer, stroke or heart disease at baseline.
Similar findings have also been noted in the Nurses' Health Study and the Health Professionals Follow-up Study, too, most recently last April. The authors concluded that lowest risk of death was calculated to be associated with consumption of less than 20g/d of processed meat, which could potentially prevent 3% of all deaths.
Bottom line: we should reconsider what we're eating. After all, we're what we eat.
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