50 years ago, red meat was considered a luxury for the average American, or at least considered a specialty food; whether it was cooking a roast for Sunday dinner or ordering a large steak at a restaurant. Not today though. Meat consumption has more than doubled in the United States since then. That fact has caused great concern in the cancer research community. A new study of more than 200,000 American women ages 50 to 71 has provided the best evidence, showing that our love of red meat takes a toll on our health and has limited our longevity.
The study published in The Archives of Internal Medicine found that women who ate the most red and processed meat were likely to die sooner, especially from one of our two leading causes of death, heart disease and breast cancer. This was different from those who ate much smaller amounts of these foods. Over the last decade of that study, the researchers tracked the timing and reasons for each death. The results were amazing. 23,276 women died. Their meat consumption ranged from less than one ounce a day, on average, to as much as four ounces a day, and their processed meat consumption ranged from once a week at most to an average of one and a half ounces a day. .
The increase in mortality risk associated with the highest levels of red meat consumption ranged from 20% to 40%. Up to half a million women could be saved simply by eating less red and processed meat. It could be you.
Small changes are needed: like reducing the amount of red meat women eat in a week. Here are three tips to help achieve your goal.
1-Hamburger only once or twice a week instead of every day
2 small steaks once a week instead of every other day
3-Hot dog every month and a half instead of once a week.
If you want to find out what you can make and use to replace red meat, go to Cancer Red meat is not a good combination.
