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Current evidence consistently shows that high processed meat and red meat intake are associated with an increased risk of colorectal cancer .
Current evidence consistently shows that high processed meat and red meat intake are associated with an increased risk of colorectal cancer .
Foodnavigator
FoodnavigatorAlthough the association between meat intake and cancer risk has been comprehensively studied, there is less data on the association between meat consumption, especially poultry meat, and the incidence of major non-cancer health outcomes.
medsci.
The researchers used the data of 474,985 middle-aged people recruited to the UK Biobank between 2006 and 2010, and tracked them to 2017 (with an average follow-up of 8.
In general, participants who eat meat regularly (3 times a week or more) have more unhealthy behaviors and characteristics than participants who eat meat less often, and after adjusting their body mass index (BMI), Most of the observed positive associations between meat intake and health risks have been significantly weakened.
Participants who eat meat regularly (3 times a week or more) have more unhealthy behaviors and characteristics than participants who eat meat less often, and after adjusting the body mass index (BMI), most of the observed The positive association between meat intake and health risks has been significantly weakened.
For every increase in the daily intake of raw red meat and processed meat by 70 g/day, the risk of 25 common diseases changes.
For every increase in the daily intake of raw red meat and processed meat by 70 g/day, the risk of 25 common diseases changes.
The daily intake of raw red meat and processed meat increased by 70g, the risk of ischemic heart disease increased by 15%, pneumonia, diverticulosis, colon polyps, and diabetes increased by 31%, 19%, 10%, and 30%, respectively.
The risk of 25 common diseases changes for every 50 g/day of unprocessed red meat intake alone.
The risk of 25 common diseases changes for every 50 g/day of unprocessed red meat intake alone.
Eating more unprocessed red meat alone can reduce the risk of iron-deficiency anemia (IDA), and every extra 50g/d can reduce it by 20%.
It can be seen that higher intake of unprocessed red meat, processed meat and poultry meat increases the risk of several common diseases, but the intake of unprocessed red meat and poultry meat can reduce the risk of iron deficiency anemia.
references:
Papier, K.
biomedcentral.
com/articles/10.
1186/s12916-021-01922-9#citeas" target="_blank" rel="noopener">Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study.
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