RED MEAT OK, SAY RESEARCHERS
May 20, 2010
A new Harvard University study that found no increased risk of heart disease among meat eaters is generating a lot of buzz for red meat. "A Guilt-Free Hamburger," reads one headline. "Order the Steak," begins another.
But the research, published this week in the journal Circulation, is not so much a celebration of red meat as it is an indictment of processed meats like bacon, sausage and deli meats, says the New York Times.
- Eating one serving of those foods a day was associated with a 42 percent higher risk of heart disease and 19 percent increased risk of diabetes.
- But there was no increase in risk associated with eating unprocessed red meat.
The findings come from a broad analysis of several studies tracking meat consumption and cardiovascular diseases and diabetes. Processed meats include bacon, salami, sausages, hot dogs or processed deli or luncheon meats.
Notably, the culprit in processed meats wasn't the saturated fat or cholesterol:
- Both whole cuts of meat and processed meats contained the same amount per serving.
- The big differences were the levels of sodium and chemical preservatives.
- Processed meats had about four times more sodium and 50 percent more nitrate preservatives than unprocessed meats.
The study suggests meats like burgers and steaks have been wrongly implicated in heart disease. But that mistake likely occurred because the people who eat a lot of meat also tend to consume high amounts of bacon, hot dogs and other processed meats.
Source: Tara Parker-Pope, "Don't Bring Home the Bacon," New York Times, May 19, 2010.
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