Читать книгу Textbook of Lifestyle Medicine - Labros S. Sidossis - Страница 53

High red meat consumption, and especially processed meat like bacon, sausages, salami or other cold cuts, may increase the risk for chronic diseases (e.g., T2DM and cardiovascular diseases) and certain cancers, including colorectal cancer. Red meat consumption has also been associated with elevated blood pressure and all‐cause mortality.

There are several possible mechanisms by which red meat may increase mortality risk. Saturated fat, cholesterol, and heme iron in red meat may stimulate certain atherosclerotic processes and therefore affect the onset of the aforementioned chronic diseases. Moreover, it has been found that people who consume large quantities of meat may consume fewer fruits and vegetables, which have been shown to decrease cardiovascular risk.

During the high‐temperature cooking processes of red meat, several potential carcinogens, such as polycyclic aromatic hydrocarbons and heterocyclic amines, are formed, increasing the risk of cancer. Also, the high sodium content in processed meat has been shown to increase the risk for stomach cancer, hypertension, and vascular stiffness. The World Cancer Research Fund recommends no more than three portions of red meat per week, which is equivalent to no more that 350–500 g (cooked weight or 525–750 g raw weight), and minimal consumption of processed meat.