A study carried out in the United Kingdom indicates that the consumption of meat increases the risk of suffering from heart disease, diabetes, and pneumonia.
While it is already known that excess meat in the diet is not good for the heart and can lead to intestinal cancer, other diseases are now being added.
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The findings of scientists at the University of Oxford, led by Dr. Keren Papier, are the first to assess whether meat consumption is related to any of the 25 non-cancerous diseases that most commonly lead to people being admitted to a hospital in the UK. After analyzing the medical records of 474,985 Britons and their eating habits for an average of eight years, the researchers determined that consuming red meat, processed meat, and poultry meat at least three times a week was associated with an increased risk of nine diseases.
“On average, participants who reported consuming meat regularly had more adverse health characteristics and behaviors than participants who ate meat less regularly,” highlights the study published in the journal BMC Medicine.
“A higher consumption of red and processed unprocessed meat combined was associated with an increased risk of ischemic heart disease, pneumonia, diverticular disease, colon polyps and diabetes,” the report details. Regarding the consumption of poultry meat, this was associated with an “increased risks of gastroesophageal reflux disease, gastritis and duodenitis, diverticular disease, gallbladder disease, and diabetes.”
Scientists established that every 70 grams of red meat a person consumes daily increases the risk of heart disease by 15% and diabetes by 30% after considering other lifestyle factors, such as physical activity and alcohol consumption, and body mass index.
Meanwhile, for every 30 grams of poultry meat consumed daily, the risk of developing gastroesophageal reflux increases by 17% and of diabetes, by 14%.
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“We have known for a long time that consumption of red meat and processed unprocessed meat is likely to be carcinogenic and this research is the first to evaluate the risk of 25 non-cancerous health conditions in relation to meat intake in one study,” highlighted Papier.