Processed Meat Increase Risk of Dying Young


Based on studies involving half a million Europeans, sausages, dried meats and other processed meat is known to increase the risk of dying young.
In the study, a diet high in processed meats is associated with heart disease, cancer, and premature death. The study, published in the journal BMC Medicine stated salt and chemicals used in processed meat led to declining health.
British Heart Foundation recommends eating less meat. The study involved people from 10 European countries in 13 years. Research shows people who eat processed meat plus smoke would be heavier and have a number of diseases.
Every one of the 17 people who died studied. Those who ate more than 160 grams of processed meat equivalent of two sausages and a piece of bacon, has a 44 percent higher risk of dying prematurely in a span of 12.7 years compared to people who eat only 20 grams. In total, about 10 thousand people die from cancer and 1,500 people died because of heart problems.
“The high consumption of meat, especially processed meat, related to unhealthy lifestyles. Adding smoking and obesity, there are other risks from eating processed meat,” said Sabine Rohrmann from the University Zuric reported by the BBC.
According Rohrmann stopping smoking more important than reducing meat consumption. “But I would also advise people to eat less meat,” he said.
In the study, those who consumed no more than 20 grams of processed meat per day, can reduce the risk of dying early by 3 percent. The UK government recommends eating no more than 70 grams of processed meat per day. That’s equivalent to two slices of bacon.