After ten years of research in 21 countries, including Pakistan, experts have discovered that even if only 150 grams of “company” meat is eaten in a week, the risk of heart disease can be greatly increased.
According to the details, the study collected data on meat consumption and heart disease in 134,297 people from 21 countries on five continents.
Dr. Romina Iqbal of the Department of Community Health Sciences and Medicine at Aga Khan University Karachi provided data from Pakistan for the study and is one of the lead authors.
There were two types of meat in this study: unprocessed and processed.
Meat sold in butcher shops is considered “unprepared” because it does not undergo any chemical process to keep it safe and edible for a long time.
Meat products, such as sausages, on the other hand, are safe and edible for two to three months because they undergo various industrial processes to add salt and other chemicals that can last them for weeks and months. Don’t let it get worse.
The study, called “Prospective Urban Rural Epidemiology” (Pure), found that those who ate only 150 grams or more of “prepared” meat a week had a risk of sudden death, not consuming processed meat. The risk of developing heart disease was 46 percent higher than that of men.
In contrast, the consumption of meat in “unprepared” meat eaters did not prove an additional risk of heart disease or death.
The study, published in The American Journal of Clinical Nutrition, and led by Dr. Mashhad Dehqani of the Population Health Research Institute at McMaster University, Canada, says that although the study found a link between meat consumption and heart health Clarifies but still cannot be called complete.
For example, in this study, information has been collected about the routine of eating meat, but in what ways is the meat cooked? Nothing is known about it.
Nevertheless, Dr. Mashhad Dehqani advises that it is better to be careful when eating processed red meat and keep it in small quantities.
