A recent study results from the European Prospective Investigation into Cancer and Nutrition (EPIC) found a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.
The study included 448,568 men and women between age 35 and 69 without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index.
As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality, and the association was stronger for processed meat. The author estimated that 3.3% of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality.
Source: BMC Medicine 2013, 11:63
No comments:
Post a Comment