Scientists at Harvard University analyzed several studies involving more than one million people and found that eating just 50 grams of processed meat a day can increase the risk of diabetes and heart disease.
By contrast, no processed meats such as steaks, lamb and pork, has less risk of producing any evil in the heart, although both forms of meat have a similar content of fat, say researchers in the journal Circulation.
According to scientists, as both products have similar amounts of cholesterol and saturated fat, the difference could be in the salt and preservatives that are added to processed meat.
Processed products include any meat preserved with smoke, salted, such as bacon, sausages, salami, ham and other meats.
It is known that salt increases blood pressure for some people and this is a key risk factor for coronary heart disease.
In animal studies have found that the nitrates are used as preservatives may promote atherosclerosis (fatty deposits in arteries) and reduce glucose tolerance, which lead to heart problems and diabetes.
Team of the School of Public Health at Harvard University who analyzed 20 studies conducted in 10 countries, determined that each portion of 50 grams of processed meat a day was associated with an increase of 42% in the odds of developing coronary disease, and a 19% increase in risk of diabetes.
“Although this type of long-term observational studies can not prove cause and effect, all studies took into account other risk factors,” says Dr. Dr. Renata Micha, who led the study.
“Also, lifestyle factors associated with the consumption of unprocessed and processed meat were similar, but only processed meats showed a link with a high risk,” he added. (BBC)
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