Lower Back Pain Is Very Widespread and What You Should Learn All the various problems that are associated with low back pain are extremely expensive for many Western countries. In fact, it is realistic that nearly every person has encountered some kind of mild variety of low back pain. Various industries are hit hard on an annual time frame with disability and time lost on account of this problem. When it pertains to difficulties that are neurologically similar in the US, only headaches beat back pain. The variety of prospects can be from a quick strain that lasts a day or two completely to the most serious injuries that can cause surgery. As you can visualize, there are so many various factors that may be found with a low back pain condition. Some of these variables are muscle stresses or injuries, problems due to excessive use, injured or strained ligaments or spinal disc problems. It is also quite possible to have a condition that produces a structural imbalance that lasts quite a long time. The frequent result is that the back cannot take it anymore, and consequently problems begin to surface. What usually happens is the person performs some kind of minor task, and then experiences a quick stab of pain. There are a couple of different kinds of pain we can experience. A large number of of us have felt acute pain somewhere, and that is the variety that occurs out of nowhere. Discomfort that is more chronic may be sharp or low in severeness, but it is difficult simply because it is chronic and always present. Acute lower back pain very typically and usually is a result of an injury and is mechanical. In that situation there is a mechanical abnormality or genuine damage that results in the acute pain. The pain involving this has a high degree of intensity and often demands pain medication. Also, it is quite common to have a decline in motion or range of movements. Maybe all of us have noticed someone who has to tilt frontward just somewhat because that is more comfortable for their back. Particular kinds of situations such as a high degree of vibrating action over time can bring about a herniated disc. Nevertheless, if a person places a very weighty demand on the back muscle groups, then that may result in this condition. You will help your back be more robust and less injury prone by routine stretch exercises. A herniated disc are usually very debilitating because it can at times pinch a nerve around the spinal column. You should by no means fool around with any kind of back discomfort considering you can magnify the condition. Of course any time you do something that results in acute lower back pain, then it is extremely wise to see your family doctor. We consider the above thoughts and tips must be taken into account in any conversation on bellevue concrete. But is that all there is? Not by a long shot – you really can expand your knowledge greatly, and we can help you. It is difficult to ascertain all the different means by which they can serve you. Gaining a high altitude overview will be of immense benefit to you. Continue reading because you do not want to miss these crucial knowledge items. In that kind of situation, you can quickly make matters more painful and cause extra damage if you continue to behave like there is no problem. Always recall to lift with your legs and not your back, and always hold your back straight when you lift. The always engaging Shaniqua U Gittere is an outstanding author.
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Too much red meat may shorten lifespan
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D., a cardiologist and associate professor of clinical medicine at Montefiore Medical Center, in the Bronx, N.Y. “If you eat more red meat, on average, you may be eating fewer fruits and vegetables, so you’re getting the bad things from the red meat and you’re not getting the good things from the fruits and vegetables,” says Ostfeld, who did not participate in the study. “My preference is for people to have as little red meat as they can, and I think it’s ideal to avoid red meat.” Staffan Lindeberg, M.D., an associate professor of medicine at the University of Lund, in Sweden, says singling out red meat may be counterproductive. A bigger threat to health is the sugar- and starch-heavy Western diet as a whole, says Lund, who studies heart disease and diabetes and advocates a version of the so-called Paleolithic diet, which emphasizes lean meats, fruits, and vegetables. “We need to focus more on common foods, like grains, dairy foods, refined fats, and refined sugar,” Lindeberg says. Studies like Pan’s are inherently iffy due to red meat’s unhealthy reputation, which makes red-meat consumption difficult to tease apart from a person’s overall lifestyle, Lindeberg says. “Red meat has been perceived as a villain for many years, and people who avoid red meat take all sorts of precautionary measures for their future health,” he says. “It is not possible to statistically adjust for all of these measures.” Sure enough, Pan and his colleagues found that the men and women in the study who ate the most red meat also tended to be heavier, less physically active, and more likely to smoke and drink alcohol than their peers. However, the researchers did take those and other factors into account in their analysis. Copyright Health Magazine 2011
Too much red meat may shorten life
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D., a cardiologist and associate professor of clinical medicine at Montefiore Medical Center, in the Bronx, N.Y. “If you eat more red meat, on average, you may be eating fewer fruits and vegetables, so you’re getting the bad things from the red meat and you’re not getting the good things from the fruits and vegetables,” says Ostfeld, who did not participate in the study. “My preference is for people to have as little red meat as they can, and I think it’s ideal to avoid red meat.” Staffan Lindeberg, M.D., an associate professor of medicine at the University of Lund, in Sweden, says singling out red meat may be counterproductive. A bigger threat to health is the sugar- and starch-heavy Western diet as a whole, says Lund, who studies heart disease and diabetes
Too much red meat may shorten lifespan
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D., a cardiologist and associate professor of clinical medicine at Montefiore Medical Center, in the Bronx, N.Y. “If you eat more red meat, on average, you may be eating fewer fruits and vegetables, so you’re getting the bad things from the red meat and you’re not getting the good things from the fruits and vegetables,” says Ostfeld, who did not participate in the study. “My preference is for people to have as little red meat as they can, and I think it’s ideal to avoid red meat.” Staffan Lindeberg, M.D., an associate professor of medicine at the University of Lund, in Sweden, says singling out red meat may be counterproductive. A bigger threat to health is the sugar- and starch-heavy Western diet as a whole, says Lund, who studies heart disease and diabetes and advocates a version of the so-called Paleolithic diet, which emphasizes lean meats, fruits, and vegetables. “We need to focus more on common foods, like grains, dairy foods, refined fats, and refined sugar,” Lindeberg says. Studies like Pan’s are inherently iffy due to red meat’s unhealthy reputation, which makes red-meat consumption difficult to tease apart from a person’s overall lifestyle, Lindeberg says. “Red meat has been perceived as a villain for many years, and people who avoid red meat take all sorts of precautionary measures for their future health,” he says. “It is not possible to statistically adjust for all of these measures.” Sure enough, Pan and his colleagues found that the men and women in the study who ate the most red meat also tended to be heavier, less physically active, and more likely to smoke and drink alcohol than their peers. However, the researchers did take those and other factors into account in their analysis. Copyright Health Magazine 2011
Too much red meat may shorten life
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D., a cardiologist and associate professor of clinical medicine at Montefiore Medical Center, in the Bronx, N.Y. “If you eat more red meat, on average, you may be eating fewer fruits and vegetables, so you’re getting the bad things from the red meat and you’re not getting the good things from the fruits and vegetables,” says Ostfeld, who did not participate in the study. “My preference is for people to have as little red meat as they can, and I think it’s ideal to avoid red meat.” Staffan Lindeberg, M.D., an associate professor of medicine at the University of Lund, in Sweden, says singling out red meat may be counterproductive. A bigger threat to health is the sugar- and starch-heavy Western diet as a whole, says Lund, who studies heart disease and diabetes and advocates a version of the so-called Paleolithic diet, which emphasizes lean meats, fruits, and vegetables. “We need to focus more on common foods, like grains, dairy foods, refined fats, and refined sugar,” Lindeberg says. Studies like Pan’s are inherently iffy due to red meat’s unhealthy reputation, which makes red-meat consumption difficult to tease apart from a person’s overall lifestyle, Lindeberg says. “Red meat has been perceived as a villain for many years, and people who avoid red meat take all sorts of precautionary measures for their future health,” he says. “It is not possible to statistically adjust for all of these measures.” Sure enough, Pan and his colleagues found that the men and women in the study who ate the most red meat also tended
Too much red meat may shorten life
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D., a cardiologist and associate professor of clinical medicine at Montefiore Medical Center, in the Bronx, N.Y. “If you eat more red meat, on average, you may be eating fewer fruits and vegetables, so you’re getting the bad things from the red meat and you’re not getting the good things from the fruits and vegetables,” says Ostfeld, who did not participate in the study. “My preference is for people to have as little red meat as they can, and I think it’s ideal to avoid red meat.” Staffan Lindeberg, M.D., an associate professor of medicine at the University of Lund, in Sweden, says singling out red meat may be counterproductive. A bigger threat to health is the sugar- and starch-heavy Western diet as a whole, says Lund, who studies heart disease and diabetes and advocates a version of the so-called Paleolithic diet, which emphasizes lean meats, fruits, and vegetables. “We need to focus more on common foods, like grains, dairy foods, refined fats, and refined sugar,” Lindeberg says. Studies like Pan’s are inherently iffy due to red meat’s unhealthy reputation, which makes red-meat consumption difficult to tease apart from a person’s overall lifestyle, Lindeberg says. “Red meat has been perceived as a villain for many years, and people who avoid red meat take all sorts of precautionary measures for their future health,” he says. “It is not possible to statistically adjust for all of these measures.” Sure enough, Pan and his colleagues found that the men and women in the study who ate the most red meat also tended to be heavier, less physically active, and more likely to smoke and drink alcohol than their peers. However, the researchers did take those and other factors into account in their analysis. Copyright Health Magazine 2011
Too much red meat may shorten life
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D., a cardiologist and associate professor of clinical medicine at Montefiore Medical Center, in the Bronx, N.Y. “If you eat more red meat, on average, you may be eating fewer fruits and vegetables, so you’re getting the bad things from the red meat and you’re not getting the good things from the fruits and vegetables,” says Ostfeld, who did not participate in the study. “My preference is for people to have as little red meat as they can, and I think it’s ideal to avoid red meat.” Staffan Lindeberg, M.D., an associate professor of medicine at the University of Lund, in Sweden, says singling out red meat may be counterproductive. A bigger threat to health is the sugar- and starch-heavy Western diet as a whole, says Lund, who studies heart disease and diabetes and advocates a version of the so-called Paleolithic diet, which emphasizes lean meats, fruits, and vegetables. “We need to focus more on common foods, like grains, dairy foods, refined fats, and refined sugar,” Lindeberg says. Studies like Pan’s are inherently iffy due to red meat’s unhealthy reputation,
Too much red meat may shorten lifespan
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish,
Too much red meat may shorten life
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface Editor’s note: Read this story in Arabic. (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two
Too much red meat may shorten lifespan
In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld, M.D. STORY HIGHLIGHTS A new study is the first to estimate the effect of red meat on a person’s lifespan Each additional daily serving was associated with a 20% higher risk of dying Charring red meat at high temperatures can produce carcinogens on the surface (Health.com) — Want to live longer? Trade some of the red meat in your diet for fish, nuts, whole grains, and other healthier protein sources, Harvard researchers say. That’s the conclusion of a new study, published this week in the Archives of Internal Medicine, that found that the risk of dying at an early age — from heart disease, cancer, or any other cause—rises in step with red-meat consumption. Eating too much red meat, which is high in saturated fat and cholesterol, has long been seen as unhealthy, especially for the heart. The new study, however, is the first to estimate the effect of swapping out red meat on a person’s lifespan. Health.com: The 10 best foods for your heart Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period. On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying. Based on these findings, the researchers estimate that substituting one daily serving of red meat with fish, poultry, nuts, legumes, whole grains, or low-fat dairy products would reduce the risk of dying in this stage of life by 7% to 19%. If everyone in the study had slashed their average red-meat intake to less than half a serving per day, the researchers say, 9% of deaths among men and 8% of deaths among women could have been prevented. Health.com: Easy food swaps that cut cholesterol, not taste “Our message is to try to reduce the red meat consumption to less than two to three servings per week,” says lead author An Pan, Ph.D., a research fellow at the Harvard School of Public Health, in Boston. “We don’t want everyone to be a vegetarian,” Pan says, though he adds that avoiding processed red meat altogether may be a good idea. “It’s better to go with unprocessed products and plant-based foods.” Dean Ornish, M.D., the founder and president of the Preventive Medicine Research Institute, in Sausalito, California, says a plant-based diet provides a “double benefit” in that it reduces a person’s exposure to the harmful substances in meat while also providing valuable nutrients. “There are literally hundreds of thousands of protective substances that you find in fruits and vegetables and whole grains and legumes and soy products that prevent disease,” says Ornish, who wrote an editorial accompanying the study. Health.com: America’s healthiest superfoods for women Why is red meat, and especially processed red meat, potentially harmful? In addition to the high saturated fat content, which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface, Pan says. And processed meats contain certain additives that in high quantities are believed to promote cancer as well. In addition, a diet rich in red meat is likely to come up short in other areas, says Robert Ostfeld
