The connection between diet and heart disease is well known, but not everyone is familiar with just which foods increase their risk of heart disease. A study led by D.A. Snowdon published in 1985 in "Preventive Medicine" was the first to show a potential relationship between the amount of meat eaten and the risk of developing heart disease.
Theories/Speculation
Studies show that both red meat and processed meat consumption increase the risk of developing heart disease, while consumption of white meat decreases this risk, according to the Beth Israel Deaconess Medical Center. However, a 2010 review and meta-analysis by Renata Micha, RD, Ph.D., published in "Circulation" found only a connection between processed meat consumption and heart disease, not between red meat consumption and heart disease.
Potential Reasons
The saturated fats and cholesterol in red meat and the nitrites and salt in processed meats may be at least partly responsible for the link between red meat and processed meat and higher levels of heart disease, according to Beth Israel Deaconess Medical Center. Another possible contributing factor is the DNA-damaging chemical groups that are formed when meat and fat are cooked at high temperatures. It could also be the case that the meat eaten is taking the place of other, healthier foods.
Significance
The relationship between eating meat and heart disease is not a definite cause and effect relationship, because the studies showing this relationship were observational in nature. They were based on people's reports of what they ate, which might not be perfectly accurate. There could also be other confounding factors that weren't taken into account by the researchers.
Prevention/Solution
Eating less processed meat and red meat is likely to lower the risk of getting heart disease, so choose poultry, fish or vegetarian sources of protein more often. Getting plenty of exercise and eating a variety of fruits, vegetables and whole grains can also limit the risk of getting heart disease, according to the Beth Israel Deaconess Medical Center.
Expert Insight
Dr. Michael Thun, an epidemiologist at the American Cancer Society, recommends limiting red meat consumption to small portions no more than once a day, preferably only a few times a month, and baking, poaching or broiling the meat. He suggests cutting back on or avoiding processed meats altogether.
References
- NPR: Study Links Red Meat To Cancer, Heart Disease
- Circulation: Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus
- Beth Israel Deaconess Medical Center: Meat Choices Linked to Heart Disease and Cancer Deaths
- Preventive Medicine: Meat Consumption and Fatal Ischemic Heart Disease
