Does Red Meat Shorten Lifespan?
Red meat can be an important source of protein, calories, and B vitamins. However, research suggests that consumption is also associate with health risks. Detrimental effects include the development of cardiovascular disease and cancer, which leads to a shortened lifespan among those consuming.
Diets and nutrition
The relationship between in general, and health disorders has debate during the 21st century. During a similar timeframe, consumption has increased globally. In the United States, red meat is the most common type of meat consume by the population.
Many studies have found deleterious effects of red meat consumption on cardiovascular health, diabetes, and cancer.
Red meat and health
Nutritional studies increasingly distinguish between unprocessed red meats (beef, pork, and lamb) and processed red meats (bacon, hot dogs, sausage, salami, bologna) to better clarify the possible deleterious effects of consuming these foods.
Red meat contains high levels of ยูฟ่าเบท https://ufabet999.app protein and fat, which has led some to hypothesize that saturated fat content and cholesterol may be contributing to the development of cardiovascular disorders, particularly when consumed in excess.
Another theory for why has associate with cardiovascular disorders is to do with its dietary iron content.
Dietary iron and heme iron from have link to higher rates of myocardial infarction and fatal heart disease. However, this has dispute by other studies focusing on the saturation of iron-carrying cells, ferritins.
Colorectal cancer is the main form of cancer link to consumption, although several other types have also been linked. Irons have link to potential cancer risks, especially through heme iron and iron overload. These compounds promote the formation of N-nitroso compounds from nitrates, increasing colonic cytotoxicity, increase proliferation of colonic epithelial cells, and increased oxidative stress.
Cancer risks are also associated with other compounds. Carcinogenic compounds present in red meat, and others are create during cooking at high temperatures. N-nitroso compounds, polycyclic aromatic hydrocarbons, and heterocyclic amines are all believed to be able to contribute to increased cancer risk.