More Reasons to Reduce Red Meat

18 Mar

Red meat harms the planet and may raise your risk of colorectal cancer, heart disease, and type 2 diabetes.

And that’s not all. Researchers followed roughly 46,500 men for 26 years to track the incidence of diverticulitis, which occurs when small pockets or bulges lining the large intestine become inflamed.

Those who ate the most red meat (about 12 servings a week) had a 58 percent higher risk of diverticulitis than those who ate the least (about 2 servings a week).

In a second study, scientists followed roughly 14,000 people for 20 years to look for links with peripheral artery disease, PAD, which is usually caused by clogged arteries in the legs, leads to cramping, pain, or fatigue while walking or climbing stairs.

Those who consumed the most red meat (at least 11 servings per week) had a 66 percent higher risk of PAD than those who consumed the least (no more than about 3 servings a week).

What to do:   Replace red meat with fish, poultry, beans, tofu, nuts or other protein foods.

Source: Nutrition Action Health Letter March 2017

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