Meat again directly linked to higher deaths from heart disease and cancer
This rigorous and independent study found eating high levels of meat such as bacon gave a 72% higher risk of death from heart disease.
“We estimate that 3.3% of deaths could be prevented if all participants had a processed meat consumption of less than 20g per day [this equates to a worldwide saving of around 2 million lives per year]”
Professor Sabine Rohrmann, and colleagues from the University of Zurich.
These researchers were able to isolate processed meat consumption specifically to see how that affected risk of premature death - and it did.
Processed meat consumption - regardless of other factors - was still shown to significantly raise the risk of dying from heart disease and cancer.
Dr Rachel Thompson, deputy head of science at the World Cancer Research Fund, said the research confirmed its own findings in 2007 – consuming bacon, ham, hot dogs, salami and ausages directly heightened the risk of bowel cancer.
What did the new “448,568 people studied in 10 European countries” research say?
Eating high levels of processed meats increased the risk of death from heart disease by 72%
Those who eat the most ham, bacon and sausages are 44% more likely to die prematurely
The more processed meats they ate, the greater the risk of early death
The negative health risks come from the meat itself – not from other factors
- Cancer risk is much higher among people who eat processed meat
Study on 448,568 people aged 35-69, in 10 European countries, by Professor Sabine Rohrmann a professor of epidemiology at the University of Zurich, and a multinational group of scientists, as published in the journal BMC Medicine on Wednesday March 6, 2013. As reported by The Guardian and The Huffington Post on Thursday 7 March 2013.
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