in the form of meat) is particularly important in the elderly.Ĭardiovascular disease colon cancer diabetes type 2 meat mortality poultry processed meat protein red meat. In addition, higher consumption of unprocessed red, and processed red meat was associated with a higher risk of ischemic heart disease, pneumonia, diabetes, diverticular disease, and colon polyps. However, more research is needed to understand how red meat and processed meats influence cancer risk. Restrictive recommendations should not be applied to subjects above about 70 years of age, as the studies quoted herein did not examine this age group, and the inclusion of sufficient protein supply (e. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. There is evidence of several mechanisms for the observed adverse effects that might be involved, however, their individual role is not defined at present. The association has not always been noted with red meat, and it has been absent with white meat. Last year, the World Health Organization (WHO) gave its verdict on the cancer risks of red and processed meat, putting our meat-eating habits in the.
The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis. Overall, diets high in red and processed meats are associated with an increased risk of diabetes, cardiovascular disease, cancer (particularly colorectal cancer). Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women.
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