Red and Processed Meat Endangers Health
January 30, 2014
Red and processed meat products increase women’s disease risk, according to a study published in the American Journal of Clinical Nutrition. Researchers from Harvard analyzed the diets and blood of 3,690 participants from the Nurses’ Health Study and found that as total red meat consumption increased, C-reactive protein (CRP, a biomarker of infections and diseases including heart disease and cancer), hemoglobin A1c (an indicator of diabetes risk), and stored iron (a mineral which in excess is associated with heart disease, cancer, and diabetes) also increased. Weight and calorie intake also increased with increased intake of red and processed meat products.
Ley SH, Sun Q, Willett WC, et al. Associations between red meat intake and biomarkers of inflammation and glucose metabolism in women. Am J Clin Nutr. 2014;99:352-360.
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