‘This is just a little taste of what we’re going to see’: New study says you should eat less red meat
A new study published in the journal JAMA Internal Medicine finds that eating more red meat is not associated with an increased risk of developing Type 2 diabetes or heart disease.
“There is some evidence that there is a relationship between eating red meat and risk of obesity, cardiovascular disease, and type 2 diabetes, but the mechanisms that cause this are not well understood,” said lead author Dr. Sarah A. Wortman, an assistant professor of medicine at Vanderbilt University Medical Center.
“This is the first study to show that a reduction in red meat intake does not appear to reduce these risk factors.”
A study published last year in the Journal of the American Medical Association found that individuals who cut out red meat from their diet had an increased number of heart attacks and strokes.
Wortsman and her colleagues focused on the risk of heart disease in adults, and used data from the National Health and Nutrition Examination Survey.
They analyzed data on 1.6 million Americans between the ages of 20 and 74.
The participants were followed for a period of six years.
During the study, they followed participants who ate a high-fat, high-sugar diet and those who ate the same diet but reduced their red meat consumption to less than 10 percent of their daily caloric intake.
The researchers also looked at how the people who ate more red meats fared.
“We saw that, in general, the people with more red in their diet tended to have higher LDL cholesterol and higher triglycerides,” Wortham said.
“They also had higher blood pressure and elevated blood sugar.”
The researchers used a food frequency questionnaire to assess the consumption of red meat, which includes sausage, pork chops, bacon, and other meats.
For the red meat group, they looked at participants who reported eating meat twice per week.
The study also included information on smoking, alcohol intake, physical activity, and waist circumference.
Overall, the study found no significant associations between the consumption and risk for cardiovascular disease or Type 2 Diabetes.
However, the researchers found that the researchers did find that people who consumed less red meats were more likely to be overweight or obese.
“For some reason, red meat appears to be the only one that seems to affect blood pressure or glucose,” Wortsham said, adding that the results could point to the potential role of the fatty acids in red meats.
“You can’t really say that there’s not a role for other fat-soluble nutrients, like saturated fat, in reducing heart disease risk.”
Wortsmen said that the findings could be used to help people who are currently taking medications, such as statins or anticoagulants, as the fat-rich foods could be helpful for preventing or treating their conditions.
The research was funded by the National Institute of Diabetes and Digestive and Kidney Diseases, the National Institutes of Health (NIH), the National Heart, Lung, and Blood Institute, and the American Heart Association.
The National Institute on Aging (NIA) is the primary federal agency responsible for the prevention, diagnosis, and treatment of diseases and conditions.
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