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Eating red meat raises heart disease risk

Women who eat a lot of red meat have a higher risk of developing heart disease.

Eating red meat raises heart disease risk

Women who eat a lot of red meat have a higher risk of developing heart disease.

A number of previous studies have explored the complex relationships between various food types in the diet and the long-term risk of coronary heart disease. To find a link between diet and heart disease, researchers followed 84,136 healthy American women, aged 30 to 55 years, for 26 years. During follow up of these women without known cancer, diabetes mellitus, angina, heart attack, stroke or other cardiovascular disease, there were 2,210 nonfatal heart attacks and 952 deaths from heart disease.

It was found that women who ate the highest amount of red meat had the highest risk for developing heart disease. On the other hand, eating poultry, fish and nuts was associated with a lower risk of heart disease. Compared to one serving a day of red meat, women who ate one serving a day of nuts had a 30 percent lower risk of heart disease, 24 percent lower risk of heart disease if they ate one serving of fish, 19 percent lower risk of heart disease if they ate one serving of poultry and 13 percent lower risk of heart disease if they ate one serving of low-fat dairy. It was noted that substituting fish, poultry, low-fat dairy and nuts for red meat can reduce the risk of developing heart disease.

The study suggests that higher intake of red meat is associated with higher risk of heart disease and the risk of heart disease can be reduced by shifting to other sources of proteins in the diet.
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