Red and processed meat, cancer, diabetes, heart disease and stroke
Newly published research by the Karolinska Institute in Stockholm, Sweden, studied the dangers of eating red meat such as beef, veal, pork and lamb and processed meats such as ham, sausages, bacon, frankfurters and salami.
The research published in the Journal of Internal Medicine found that even consuming very small amounts of red meat can cause cancer, heart disease and diabetes with the consumption of processed meat the most dangerous.
Included in the research was evidence that eating only 3 rashers of bacon a day raises the risk of dying of heart disease by 25%, cardiovascular disease inc. stroke by 24%, death from pancreatic cancer by 19%, bowel cancer by 18% and breast cancer by 9%. The risk of diabetes was also increased by 32%.
Professor Alicja Wolk of the Karolinska Institute said "Overall it's plausible to conclude, taking into account the available scientific evidence that high consumption of red meat and especially processed meat is associated with the increased risk of several major chronic diseases and preterm mortality."
Professor Wolk also stated that "Moreover the production of red meat also involves an environmental burden. Some European countries have already integrated these two issues, human health and the health of the planet into new national dietary guidelines and recommended limiting the consumption of red meat."