Health warning over processed meat
Scientists have encouraged consumers to eat less processed meat because of an increased risk of heart disease and cancer but given fresh meat a clean bill of health.
The advice comes following a major study canvassing almost half a million people from 10 EU countries over 13 years.
Researchers found that compared with fresh meat there was a 3.3% increase in terminal disease in people who ate more than 20g of processed meat each day.
“Processed meats such as sausages, salami and bacon have a higher content of saturated fatty acids and cholesterol than fresh red meat,” said the report which was published in the journal BMC Medicine.
“Both high saturated fat and cholesterol intake have been found to be related to the risk of coronary heart disease. Also, processed meat is treated by salting, curing, or smoking in order to improve the durability of the food and/or to improve colour and taste. These processes lead to an increased intake of carcinogens or their precursors.”
However, eating fresh meat was not found to increase the risk of disease or death, said the report. And people who ate more fruit and vegetables had a lower risk than those who had below average fruit and vegetable intake.
“As processed meat consumption is a modifiable risk factor, health promotion activities should include specific advice on lowering processed meat consumption.”
An NFU spokesman added: “Processed meats can be enjoyed as part of a balanced diet and a healthy lifestyle which includes regular exercise. We have long advocated the benefits of a diet that also includes the essential five-a-day fresh fruit and vegetable portions but we also realise the benefits that lean meat can also provide.”
Meat Advisory Panel challenges red meat study