高红肉摄入与高死亡风险有关 High red meat intake linked to high death risk

高红肉摄入与高死亡风险有关

BMJ.com上发表的一项新研究表明，吃太多红肉可能会增加过早死亡的风险。该研究还表明，用更健康的动物或植物性食物代替红肉可以降低风险。可用于替代红肉的更健康的替代蛋白质来源包括鸡蛋，鱼，全谷物和蔬菜。

以前的研究表明，吃红肉，如猪肉，牛肉和羊肉，患2型糖尿病，心血管疾病，癌症和过早死亡的风险增加。

该研究基于两项主要研究的数据，即护士健康研究和健康专业随访研究。在基线时，研究参与者没有心血管疾病和癌症。参与者随访8年。

该研究发现，在8年的随访中，那些将红肉总消费量增加3.5份或更高的人在未来8年内死于过早死亡的可能性增加10％。

加工过的红肉可能含有防腐剂和加工过程中的有毒化学品与未加工的红肉有一些区别。每周三份半加工红肉与死亡风险增加13％相关，相同数量的未加工红肉则为9％。

当用一份鱼替换一份红肉时，风险降低了17％。

这是一项观察性研究，无法证明这种关联是因果关联。需要更多的研究来证实吃红肉会增加过早死亡的风险。

High red meat intake linked to high death risk

A new study published in BMJ.com suggests that eating too much red meat may increase risk of premature death. And the study also indicates that replace red meat with healthier animal or plant-based foods may lower the risk.

Healthier alternative protein sources that may be used to replace red meat include eggs, fish, whole grains and vegetables.

Previous studies have associated eating red meat such as pork, beef and lamb with elevated risk for type 2 diabetes, cardiovascular disease, cancers, and premature death.

The study was based on data from two major studies, the Nurses’ Health Study and the Health Professional Follow-up Study. At baseline, study participants were free of cardiovascular disease and cancer. Participants were followed up for eight years.

The study found that over the 8-year follow-up, those who increased total red meat consumption by 3.5 servings a week or higher were 10% more likely to die a premature death in the next eight years.

There is some difference between processed red meat which may contain preservatives and process-derived toxic chemicals and unprocessed red meat. Three and half servings per week of processed red meat was linked to 13% increased risk of death, compared to 9% for the same amount of unprocessed red meat.

When one serving of red meat was replaced with one serving of fish, the risk was reduced by 17%.

This is an observation study and it cannot prove the association is a cause-effect association. More studies are needed to confirm that eating red meat increases risk of premature death.