Meat consumption may have connection with risk of 25 diseases

BMC Medicine medical journal noted that the consumption of red, processed meat and poultry may have a connection with a high possibility of developing a number of non-cancerous pathologies.

Plenty of medical organizations recommend reducing the consumption of red and processed meat, as it may have connection with the risk of developing colorectal cancer, cardiovascular disease and diabetes, Medportal.ru reports.

The researchers analyzed the connection between 25 non-cancer pathologies and the consumption of different types of meat. The study found that participants who reported eating meat regularly-3 or more times a week- were more likely to have health problems than those who ate less meat.

The emergence risk of coronary heart disease, pneumonia, diabetes, colon polyps and diverticula is connected with the regular use of red and processed meat. For every 70 grams added to the daily diet, the risk of developing coronary heart, disease increases by 15%, and for diabetes - by 30%.

Poultry consumption is conntected with the emergence possibility of gastroesophageal reflux disease, gastritis, duodenitis and diabetes. Every 30 grams of poultry added to the daily use is connected with the risk of gastroesophageal reflux disease increase by 17%, and by 14% increase in the risk of diabetes.

The connection found was weaker in people with smaller body masses. According to scientists, the harm of meat may be due in part to the fact that its lovers are often fatter.

On the other hand, the scientists that the consumption of red meat and poultry can have a positive effect on some health indicators. For instance, the emergence possibility of iron-deficiency anemia has been reduced by 20% and 17%, respectively, for every 50 grams of meat consumed and every 30 grams of poultry. The study researchers emphasized that people who do not eat meat should get iron from other sources.

This study does not prove that reducing meat consumption can prevent disease. However, these data generally correspond to current recommendations for eating less red and processed meat.

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