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Red Meat and its Impact on Longevity
Red meat has recently faced a lot of criticism. Diets that heavily rely on meat have been associated with higher risks of heart disease, diabetes, and some forms of cancer. Adding to this, recent findings from two extensive studies suggest that consuming large quantities of meat, particularly processed meat, can also lead to a shorter lifespan.
Meat and Mortality
In a comprehensive investigation conducted by researchers at the Harvard School of Public Health, the eating habits and health of almost 125,000 female nurses and male health professionals were monitored for more than two decades. Surprisingly, approximately 24,000 participants died from cardiovascular disease or cancer during this period.
The study revealed that individuals who consumed high amounts of red meat tended to have a shorter lifespan and were more likely to succumb to cardiovascular disease and cancer. Moreover, these individuals were found to have higher body weight, engage in less physical activity, smoke more, and consume more alcohol compared to those who consumed less red meat. Even when researchers adjusted for unhealthy lifestyle factors, a clear association between red meat consumption and mortality remained.
The study concluded that consuming one or more servings of red meat daily increased the chances of premature death by 13%, while each additional serving of processed meat raised the risk by 20%. Processed meat includes items like hot dogs, bacon, and cold cuts.
Substituting for Healthier Proteins
Reducing red meat intake not only extends lifespan but also offers additional health benefits. According to Dr. Walter Willett, a senior scientist at the Harvard School of Public Health, adopting a diet with less than half a serving of red meat per day could prevent approximately 10% of deaths.
Replacing red meat with healthier protein sources is an excellent alternative to promote longevity. Here are six good choices:
- chicken and turkey
- low-fat dairy products
- whole grains
Swapping just one serving of red meat per day with any of these options can reduce mortality by 7% to 19%, as suggested by the study.
While these findings are applicable to a larger population, it is challenging to predict how the dietary switch will specifically impact an individual. However, it is a wise decision to reduce meat consumption, especially processed meat, as it improves the odds of leading a healthier life.