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Processed meat increases the risk of dying from heart disease

21-Jul-2021

Key points from article :

Researchers are urging the public to cut their red and processed meat consumption by three-quarters.

Eating 50g of processed meat increased the risk of heart disease by 18%.

This fell to 9% for unprocessed red meat, such as beef, lamb and pork.

No link found between heart disease and eating poultry, such as chicken and turkey.

Anika Knuppel, a co-lead author said: “... intake would bring personal health benefits too.”

High intakes of saturated fat increase levels of harmful low-density lipoprotein (LDL) cholesterol.

While excess salt consumption raises blood pressure, established risk factors for coronary heart disease.

9 million people die every year globally of coronary heart disease, caused by narrowed arteries.

Researchers analysed all the available evidence, tracked the health of more than 1.4 million people for up to 30 years.

Research by Oxford’s Nuffield Department of Population Health published in Critical Reviews in Food Science and Nutrition.

Impact stems from saturated fat and salt - no effect seen in poultry

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Scientific journal publishes reviews of current food science and technology

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