Researchers from Harvard University, delving into the dangers of meat consumption, found that eating plain red meat may not be too hazardous for health, but the consumption of processed meat like bacon and ham can dramatically increase a person's risk of heart disease and diabetes.
In contrast, there was no negative impact on health from unprocessed meat, such as beef, lamb or pork.
The researchers stated, "Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus (Type 2).
"These results highlight the need for better understanding of potential mechanisms of effects and for particular focus on processed meats for dietary and policy recommendations."
The analysis revealed that intake of 50 grams of processed meat daily was linked with a 42 percent higher risk of developing heart disease and a 19 percent higher risk of developing diabetes.
Data of around 1600 studies analyzed
Researchers conducted a study to evaluate the co-relation between unprocessed, processed, and total meat consumption with incidence of cardiovascular problems, stroke, and diabetes.
They classified unprocessed red meat as beef, lamb or pork, excluding poultry. Processed meat was defined as any meat preserved by smoking, curing or salting or with chemical preservatives.
It included bacon, salami, sausages, hot dogs or processed deli or luncheon meats.
They analyzed almost 1,600 studies involving 1,218,380 people living in the US, Europe, Australia and Asia.
The analysis revealed that intake of 50 grams of processed meat daily was linked with a 42 percent higher risk of developing heart disease and a 19 percent higher risk of developing diabetes.
This was equivalent to one hot dog or one sausage patty, or two slices of deli meat. Those who consumed one serving or less weekly had the lowest risk.
However, on the other hand, eating only unprocessed red meat was not associated with any such dangers.
High levels of sodium and nitrates to blame
According to experts, the salt and chemicals, especially nitrates and preservatives, in processed meat may be reason behind the elevated incidence of heart disease and diabetes.
On average processed meats have four times more sodium and pack 50 percent more preservatives like nitrates.
Salt increases blood pressure in some people which in turn, is a risk factor for heart disease. Animal studies have exhibited that nitrate preservatives promote atherosclerosis and reduce glucose tolerance.
The lead author, Renata Micha, a research fellow in the department of epidemiology stated, “This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes.
“To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating. Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid.”
The study has been published in the journal Circulation.
