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Increased Amount of Red Meat in the Diet May Point Towards an Early Death, Says New Study

Many researches have previously stated the harmful impact of heavy intake of red meat on the human body. A new research is now pointing at the fatal consequences of increasing the amount of red meat into the body. The new study was published in a medical journal named BMJ on Wednesday. There is at least a 10% higher chance of early death if the consumption is increased by even half a serving in a day says the new study.

The research suggests that if the red meat from the diet is replaced by other healthier sources of protein it might help in increasing our life’s longevity. In a recent study published in the Journal of the American Medical Association (JAMA), researchers claim that in the year 2012, 7.5% of deaths related to diet were due to a lack of not taking the necessary amount of fruits. The study claims that humans need to have an intake of a minimum of two full servings of fruits where serving is equal to one whole fruit.

Dr. Frank Hu, Professor of Nutrition and Epidemiology said, “The data suggest that replacing red meat with other protein sources, such as poultry, fish, nuts, legumes and whole grains and even vegetables, can reduce the risk of premature death.” Dr. Hu was also a senior author of the study and the chairman of the Department of Nutrition at the Harvard T.H. Chan School of Public Health.

The research data is collected from the diet-patterns of a total of 53,553 women and 27,916 men from the U.S. and tried to calculate the possible risks of their deaths. The data which was collected between the years 1986-2010 examined the amount of red meat and other products in the individuals’ diet every four years. The data then processed the changes in the eating habits coming to the conclusion that a half-serving increase in the amount of red meat increased the chances of dying early. Processed red meat amounted up to 13% of the early-deaths and 9% for the unprocessed.

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