New Study Finds Link Between Processed Meat Consumption and Increased Risk of Early Death
Processed meats, such as bacon, sausage, and hot dogs, have long been linked to an increased risk of heart disease, stroke, and cancer.
Now, a new study published in the journal JAMA Internal Medicine has found that processed meat consumption is also associated with an increased risk of death from all causes, including cardiovascular disease, cancer, and respiratory disease.
The study included over 200,000 adults who were followed for an average of 17 years. During that time, over 32,000 people died from all causes. Researchers found that people who ate the most processed meat had a 20% higher risk of death from all causes, compared to those who ate the least processed meat.
The study also found that the risk of death from cardiovascular disease was 18% higher among people who ate the most processed meat, compared to those who ate the least processed meat. The risk of death from cancer was 16% higher among people who ate the most processed meat, compared to those who ate the least processed meat. And the risk of death from respiratory disease was 32% higher among people who ate the most processed meat, compared to those who ate the least processed meat.
The researchers say that their findings suggest that limiting processed meat consumption could help to reduce the risk of death from all causes, including cardiovascular disease, cancer, and respiratory disease.
Here are some tips for limiting processed meat consumption:
- Choose lean protein sources, such as fish, poultry, and beans.
- Limit your intake of processed meats, such as bacon, sausage, and hot dogs.
- Read food labels carefully and choose products that are low in sodium and saturated fat.
- Cook your own meals more often so that you can control the ingredients.
- Make small changes to your diet gradually so that you are more likely to stick with them.
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