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Red and Processed Meat and Mortality in Low Meat Intake Population.
Regular consumption of red and processed meats may raise an individual's odds of suffering from premature death.
This research work studied the association between consistent ingestion of red and processed meats and total mortality risk. Researchers followed more than 70,000 Seventh-Day Adventist members for an average of 11.8 years, monitoring their diets and mortality records.
Researchers discovered that lovers of red and processed meats were more vulnerable to suffer from deaths due to cardiovascular diseases and other causes than non-consumers of these animal foods. The data from this study indicate that diets high in red and processed meats may increase an individual's chances of dying prematurely.
Research Summary Information
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2019
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Saeed Mastour Alshahrani, Gary E. Fraser, Joan Sabaté, Raymond Knutsen, David Shavlik, Andrew Mashchak, Jan Irene Lloren and Michael J. Orlich
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School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA College of Applied Medical Sciences, King Khalid University, Abha 61421, Saudi Arabia School of Medicine, Loma Linda University, Loma Linda, CA 92354, USA * Author to whom correspondence should be addressed.
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Yes, Free full text of study was found:
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