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Want to Cut Your Risk of Death?

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  1. If you found this article very interesting, I believe you might also appreciate this one, posted on Schwitzer Health News blog –

    http://blog.lib.umn.edu/schwitz/healthnews/172241.html

    And here’s the actual study – http://archinte.ama-assn.org/cgi/content/full/169/6/562

    “RESULTS:
    During 10 years of follow-up, there were 47 976 male deaths and 23 276 female deaths. In general, those in the highest quintile of red meat intake tended to consume a slightly lower amount of white meat but a higher amount of processed meat compared with those in the lowest quintile. Subjects who consumed more red meat tended to be married, more likely of non-Hispanic white ethnicity, more likely a current smoker, have a higher body mass index, and have a higher daily intake of energy, total fat, and saturated fat, and they tended to have lower education and physical activity levels and lower fruit, vegetable, fiber, and vitamin supplement intakes (Table 1). ”

    “COMMENTS:
    Overall, we did not find statistically significant association between meat consumption and deaths from injury and sudden deaths in most instances. The relative HRs of meat consumption with the other causes of death (total, cancer, and CVD mortality) were similar in magnitude in some cases to those of deaths from injury and sudden deaths; however, the number of deaths from injury and sudden deaths was less than the other causes of deaths, and thus the HRs were generally not statistically significant. We observed a higher risk with the category that included “all other deaths”; this is a broad category with many heterogeneous conditions (eg, diabetes mellitus, Alzheimer disease, stomach and duodenal ulcers, chronic liver disease, cirrhosis, nephritis, nephrotic syndrome, and nephrosis), some of which may be positively related to meat intake. ”

    Moral of the story – before we throw all our steaks away and riot at the neighboorhood grocery store, let’s take a look-see at the study for ourselves.

 

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