Estudio: La carne roja vinculado al riesgo de muerte prematura

Un nuevo estudio indica que el consumo de carne roja no procesada como hamburguesa, cerdo, carne asada o cordero y carnes procesadas como el tocino, perros calientes, mortadela o salchichas pueden aumentar el riesgo de muerte prematura de una persona y aumentar el riesgo de muerte por enfermedad cardiaca y el cáncer.

El análisis también sugiere que la sustitución de otros alimentos - como el pescado, aves de corral, nueces y granos para la carne roja - podrían disminuir el riesgo de muerte prematura.

Otros estudios han relacionado la carne roja comer y carne procesada a un aumento del riesgo de tipo 2 diabetes, enfermedad del corazón, algunos tipos de cáncer, cáncer colorrectal en particular y de la muerte prematura.

“This new study provides further compelling evidence that high amounts of red meat may boost the risk of premature death,” says study author An Pan of the Harvard School of Public Health.

But he adds that the link isn’t proof that meat causes early death.

Pan and colleagues analyzed the diet, health and death data on 37,698 men and 83,644 mujeres. Participants completed questionnaires about their diets every four years. During the study follow-up period of more than two decades, casi 24,000 of the participants died, incluso 5,910 from heart disease and 9,464 from cancer.

To determine the risk of eating unprocessed red meat or processed meat, the researchers factored out other lifestyle factors, including age, peso, physical activity and family history of heart disease, and dietary factors, such as intake of whole grains, fruit and vegetables, nueces, legumes, dairy products, fish and poultry.

Among the findings published Monday by the Archives of Internal Medicine:

◆ Eating one serving a day of unprocessed red meat — about the size of a deck of cards— was associated with a 13 percent increased risk in premature death.

◆ Eating one serving a day of processed red meat — one hot dog or two slices of bacon — was associated with a 20 percent increased risk of premature death.

◆ The researchers estimated that replacing one serving a day of red meat with one serving of fish would decrease premature death by 7 por ciento.

◆ Replacing it with poultry would decrease the risk by 14 por ciento, dijeron; with nuts, 19 por ciento; beans, 10 por ciento; low-fat dairy, 10 por ciento; and whole grains, 14 por ciento.

"El mensaje que queremos comunicar es que sería estupendo si pudiera reducir el consumo de consumo de carne roja a la mitad de una porción de un día o dos a tres porciones a la semana y limitar severamente la ingesta de carne roja procesada,"Pan dice.

Él dice que el sodio y nitritos en las carnes rojas procesadas podrían explicar el riesgo relativamente más alto se encuentra en tramitadas, en comparación con la carne roja no procesada.

Marji McCullough, un epidemiólogo de la nutrición para la Sociedad Americana del Cáncer, dice, "Hemos sabido durante mucho tiempo que el consumo de altas cantidades de carne roja o carne procesada aumenta el riesgo de cáncer colorectal y posiblemente otros cánceres. This study is important because it shows that consuming red meat and processed meat increases the risk of death from all causes.”

She says there is no magic number in terms of amount of red meat that you can safely consume, but “eating it no more than a few times a week would be a place to start.”

Fuente: Chicago Sun-Times