A new study found a correlation between the consumption of processed meat and a higher risk of coronary heart disease and diabetes.
Researchers from the Harvard School of Public Health found that eating 50 grams daily of processed meats like bacon, sausage or processed deli meat was associated with a 42 percent higher risk of heart disease and a 19 percent higher risk of getting type two diabetes. Fifty grams of processed meat per day is roughly equal to one hot dog or two slices of deli meat.
The researchers did not find a higher risk of heart disease or diabetes among people who eat unprocessed red meat like beef, pork or lamb. Researchers also looked at the link between strokes and consumption of red and processed meat, but found that consumption of either red or processed meat is not associated with strokes. The researchers published their findings in Circulation, a medical journal that focuses on heart related matters.
According to the Circulation article, “These results highlight the need for better understanding of potential mechanisms of effects and for particular focus on processed meats for dietary and policy recommendations.”
Local nutritionists and University experts are not surprised by the study results. Processed meat takes a lot of preservatives and chemicals to create, nutritionists said. They also contain high levels of salt and fat.
“Salt in the American diet plays a big role in increasing risk for heart disease,” University Health Center nutritionist Jessica Wilson said.
Socioeconomic factors can play a role in what people can afford to eat. College students might have budgetary restraints that cause them to purchase processed meat as opposed to red meat, which tends to be more expensive, Wilson said. Wilson pointed out that poultry is a happy medium between processed meat and red meat.
“It’s better for health in the long run,” she said.
There are ways college students can afford a healthy diet, nutritionists advise. Students can purchase a Crock-Pot and small roasts from stores and cook their own food affordably, said Steve Karner, nutritionist at the Eugene-based Balanced Nutrition health supplement store.
The University Health Center’s Health Promotion Department and Nutrition Program’s Web site has a list of recipes for “tasty, easy-to-make, healthy, and economical” dishes for students.
The American Meat Institute objected to the study findings, claiming it contrasts with results from other studies and the U.S. Dietary Guidelines for Americans.
“At best, this hypothesis merits further study,” AMI President James Hodges said in a statement. “It is certainly no reason for dietary changes.”
The Harvard study, “Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus. A Systematic Review and Meta-Analysis,” is the largest research review to attempt to compare the impact of eating processed meat as opposed to unprocessed red meat.
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