Click here for Lao version/ຄລິກບ່ອນນີ້ ເພື່ອອ່ານພາສາລາວ
Doctors have known for millennia that there's a relationship between diet and health - some things you eat make you sick and others help you stay healthy. Now researchers exploring the relationship between eating meat and health find that eating some kinds of meat can actually shorten your life.
Previous studies have found that people who eat large amounts of red meat are more likely to develop colon cancer and cardiovascular disease. So, researcher Rashmi Sinha from the U.S. National Cancer Institute says she wanted to know more about meat and its relationship to premature death.
AUDIO: CUT 1 SINHA
Meat is a very important part of our diets and people have been interested in the relationship of different types of diets, of different components of the diet and disease.
Sinha looked at data from a very large decade-long study of older adults. Researchers asked about half a million adults in their 50s and 60s about their habits and lifestyle, along with information on things like height, weight and family history of disease. Subjects also answered detailed questionnaires about their diet.
AUDIO: CUT 2 SINHA
We looked at red meat, which included beef and pork, white meat which is poultry and fish, and processed meat which included cold cuts and luncheon meats, hotdogs, bacon, sausage... basically processed meat, both white and red meat
After looking at ten years of data, Sinha found that people who ate the most processed and red meats - about a hundred grams a day - had a higher likelihood of dying compared to those who ate the average amount of these products. Sinha says she looked primarily at deaths from heart disease and cancer.
For red meat, there was an increased risk of around 31 percent of total mortality in men and 36 percent in women.
And people who ate more white meats, Sinha says they actually had a decreased risk of death.
She says she's not sure what it is about processed and red meats that made them contribute to premature death, but she says it would probably be better to eat less of them. She also noted that the negative effect of meat was small in comparison to some other factors, such as cigarette smoking.
Sinha's research is published in the Archives of Internal Medicine.
Listen to our audio file and read this report in Lao, click the right top buttons.
Translated by Buasawan Simmala
Doctors have known for millennia that there's a relationship between diet and health - some things you eat make you sick and others help you stay healthy. Now researchers exploring the relationship between eating meat and health find that eating some kinds of meat can actually shorten your life.
Previous studies have found that people who eat large amounts of red meat are more likely to develop colon cancer and cardiovascular disease. So, researcher Rashmi Sinha from the U.S. National Cancer Institute says she wanted to know more about meat and its relationship to premature death.
AUDIO: CUT 1 SINHA
Meat is a very important part of our diets and people have been interested in the relationship of different types of diets, of different components of the diet and disease.
Sinha looked at data from a very large decade-long study of older adults. Researchers asked about half a million adults in their 50s and 60s about their habits and lifestyle, along with information on things like height, weight and family history of disease. Subjects also answered detailed questionnaires about their diet.
AUDIO: CUT 2 SINHA
We looked at red meat, which included beef and pork, white meat which is poultry and fish, and processed meat which included cold cuts and luncheon meats, hotdogs, bacon, sausage... basically processed meat, both white and red meat
After looking at ten years of data, Sinha found that people who ate the most processed and red meats - about a hundred grams a day - had a higher likelihood of dying compared to those who ate the average amount of these products. Sinha says she looked primarily at deaths from heart disease and cancer.
For red meat, there was an increased risk of around 31 percent of total mortality in men and 36 percent in women.
And people who ate more white meats, Sinha says they actually had a decreased risk of death.
She says she's not sure what it is about processed and red meats that made them contribute to premature death, but she says it would probably be better to eat less of them. She also noted that the negative effect of meat was small in comparison to some other factors, such as cigarette smoking.
Sinha's research is published in the Archives of Internal Medicine.
Listen to our audio file and read this report in Lao, click the right top buttons.
Translated by Buasawan Simmala
ຟັງສຽງ ແລະ ອ່ານເປັນພາສາລາວໄດ້ ໂດຍການກົດປຸ່ມຢູ່ຂວາມືຂ້າງເທິງ
