Tuesday, May 18, 2010

'Sausage not steak' increases heart disease risk

Eating processed meat such as sausages increases the likelihood of heart disease, while red meat does not seem to be as harmful, a study suggests.

A Harvard University team which looked at studies involving over one million people found just 50g of processed meat a day also raised the risk of diabetes.

But there was no such risk from eating even twice as much unprocessed meat, such as beef, lamb or pork.

This was despite the fact the two forms of meat have a similar fat content.

Writing in the journal Circulation, the researchers speculated that given the similar quantities of cholesterol and saturated fats, the difference may be explained by the salt and preservatives added to processed meats.

This is defined as any meat preserved by smoking, curing or salting and includes bacon, sausages, salami and other luncheon meats.

Salt can increase blood pressure in some people, a key risk factor for heart disease.

In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, which can in turn lead to heart problems and diabetes.


Source and More:
http://news.bbc.co.uk/2/hi/health/8688104.stm

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