50 years ago, red meat was considered a luxury for the average American, or at least it was considered a special meal; whether it was cooking a roast for Sunday dinner or ordering a large steak at a restaurant. Not today however. Meat consumption has more than doubled in the United States since that time. That fact has caused a great concern in the cancer research community. A new study of more than 200,000 American women aged 50 to 71 have provided the best evidence, showing that our love for red meat has a price on our health and has limited our longevity.
The study published in The Archives of Internal Medicine found that, women who consumed the most red and processed meat were likely to die sooner, especially from one of our two leading killers, heart disease and breast cancer. This was different than those who consumed much smaller amounts of these foods. During the last decade of that study, the researchers kept track of the timing and reasons for each death. The results were staggering. 23,276 women died. Their meat consumption ranged from less than an ounce a day, on average, to a high of four ounces a day, and processed meat consumption ranged from at most, once a week to an average of one and a half ounces a day.
The increase in mortality risk tied to the higher levels of red meat consumption ranged from 20% to 40%. Up to half a million women could be saved just by eating less red and processed meats. It could be you.
Little changes are needed: like lowering the amount of red meat women eat in a week. Here are three tips to to help achieve your goal.
1-Hamburger only once or twice a week instead of every day
2-Small steak once a week instead of every other day
3-Hot dog every month and a half instead of once a week.
If you want to find what you can do and use to substitute for red meat, go to Cancer red meat not a good mix.