Too much red meat is a risk for the life
April 16th, 2009
The news is the result of a study, published on “Archives of Internal Medicines”, lead from the investigators of the National Cancer Institute who have monitorato 500,000 subjects.
From the result it is emerged that for those who has in the diet a high concentration of red or worked meat is more high risk than dead women, and in particular risk the cancer and cardiac diseases. From the study evince moreover that, to facilitate the risk to develop the cancer it would be the high temperature demanded from the baking of the meat.
High who runs a risk eats 160 grams of red meat or worked every day, to the opposite one instead, who she consumes 25 grams, cioé a fettina of bacon. According to the investigators, 11% of deaths in less would be had between men and 16 between the women if the doses and the consumption of this food were only reduced.