Sweet But Deadly!! STOP Eating Meat Frequently, It Causes These Serious Health CONDITIONS
The World Health Organization (WHO) and other health organizations recommend reducing red and processed meat intake due to growing evidence linking it to health concerns. While research strongly connects red meat to colon cancer, the link with poultry appears weaker.
A recent UK study involving nearly half a million participants explored the relationship between meat consumption and various health conditions. The findings suggest that frequent meat consumption (three or more times a week) is associated with higher risks of:
Diabetes
Diverticular disease (bowel problems)
Ischemic heart disease
Pneumonia
Colon polyps
Interestingly, the study found that consuming unprocessed red meat lowered the risk of iron deficiency anemia. However, poultry meat, while also reducing the risk of iron deficiency, was linked to an increased risk of:
Diabetes
Gastritis (stomach inflammation)
Duodenitis (small intestine
inflammation)
Diverticular disease
Gastroesophageal reflux (heartburn)
Gallbladder disease
The study controlled for lifestyle factors like weight and physical activity, revealing that daily consumption of 70 grams of red meat (processed or unprocessed) increased the risk of heart disease by 15% and diabetes by 30%. Similarly, poultry intake raised the risk of gastroesophageal reflux by 17% and diabetes by 14%. Notably, most meat- eaters in the study were overweight or obese, suggesting weight may influence these risks.
More research is needed to determine how much meat reduction can prevent disease and whether the observed associations are causal. Public Health England recommends a 20-gram daily reduction in red or processed meat intake (to 70 grams).
Possible explanations for the link between meat and disease include: Formation of mutagenic chemicals during cooking Increased lipid peroxidation (fat damage)
Elevated DNA adducts from nitrates in red meat
Additionally, heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs), formed during high-temperature cooking, are suspected to damage DNA, although evidence is limited.
The key takeaway? A balanced, lean diet rich in lean meats like chicken and beef can minimize the negative impacts. While red meat is a good source of protein, iron, and vitamin B12, other protein sources like fish, poultry, eggs, and nuts can offer similar benefits without the potential health risks.