The risk of anticipated mortality is increased in people who consume the most red meat, raw or processed.
The offensive against red meat continues. As sunny days and barbecues approach, a study by researchers at the American National Cancer Institute (NCI), published this Tuesday in the journal BMJ, confirms that the most carnivorous among us are more exposed than the others.
They report a risk of premature mortality in people who consume the most red meat (beef, but also mutton and pork) more than 25% higher than that of people who eat the least.
35% more cancers
For their study, the NCI researchers used a cohort of more than 500,000 people aged 50 to 71, whom they followed over 16 years. Over the duration of the study, more than 128,000 people died, which made it possible to study excess mortality as a function of red meat intake, and to link it to the causes of death.
By comparing the 20% of participants who consumed the most red meat to the 20% who consumed the least, they noticed that the former were more often victims of death from cancer (+ 35%), heart disease (+ 45%), respiratory failure (+ 87%), or diabetes (+ 119.2%). They are also at greater risk for liver or kidney disease. Only deaths from Alzheimer’s disease are less numerous (-33%).
Iron and nitrates
Without being able to demonstrate it formally, they strongly suspect the heme iron (present in the hemoglobin of the blood) to weigh in the balance. Its absorption in large quantities has already been linked to increased risks of cancer and cardiovascular disease. They also and especially accuse the nitrates and nitrites of processed meat, especially when it is smoked.
While nitrates from plant sources are associated with potential benefits to the cardiovascular system, nitrates and nitrites from water and meat increase the risk of developing cancer.
“Our results also show that the risks decrease when red meat is replaced by white meat, especially when it is not processed,” add the researchers. Summer barbecues are therefore not completely compromised. We can therefore mourn the ribs of beef, sausages and other pork ribs, but console ourselves with skewers or grilled marinated poultry!
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