bekker
Εκκολαπτόμενο μέλος
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bekker
Εκκολαπτόμενο μέλος
Σόρι τώρα, υπάρχει κάποιος στις μέρες μας (πλην του Τσίπρα) που να μην ξέρει αγγλικά; Στην τελική υπάρχει το google translate.
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bekker
Εκκολαπτόμενο μέλος
Today, the World Health Organization's International Agency for Research on Cancer published a statement in The Lancet detailing its position on the carcinogenicity of processed and red meat (1). The statement, resulting from a meeting of 22 scientists from 10 countries, concluded that processed meat is a group 1 carcinogen, meaning that it is "definitely carcinogenic to humans". They also judged that red meat is a group 2A carcinogen, meaning that it probably causes cancer but the evidence isn't as strong. They're mostly referring to the links between processed and red meat and digestive tract cancer, particularly cancers of the colon and rectum.
These statements were met with a media frenzy, and the expected furor from the meat industry. The most surprising thing, for me, is that anyone would be surprised by the IARC's statement.
Even the 2010 USDA Dietary Guidelines, as influenced by industry lobbying as they are, state (2):
...moderate evidence suggests an association between the increased intake of processed meats (e.g., franks, sausage, and bacon) and increased risk of colorectal cancer and cardiovascular disease.
Although to be fair, the Guidelines do beat around the bush quite a bit, never directly stating that we should avoid processed meat. Instead, they recommend avoiding "solid fats", then list processed and red meats as possible sources of such fats.
As I detailed in my series "Is Meat Unhealthy?", there is abundant evidence that processed meat increases the risk of digestive tract cancers. We have consistent evidence from observational studies, human biomarker trials, and animal studies. And we have a clear mechanism. Science is never 100 percent conclusive, but this is about as close as it gets.
As far as fresh red meat is concerned, the risk is less clear, but I think the IARC's conclusion that it probably contributes to colorectal cancer risk is reasonable based on the evidence.
Some people are comparing the risk of eating processed and red meat to the risk of smoking cigarettes. This is utter nonsense. Smoking cigarettes is far more harmful to health than eating processed meat, and infinitely more harmful than eating fresh red meat. On average, cigarette smokers have three times higher mortality rates than non-smokers, and they die an average of 10 years earlier than non-smokers (3)!
In contrast, if you squint at the data hard enough, people who eat a lot of processed meat have a slightly higher mortality rate than people who don't. And people who eat a lot of fresh red meat have about the same mortality rate as people who avoid it. Also, fresh red meat is a highly nutritious food, whereas cigarettes don't supply any essential nutrients as far as I know... So although these foods probably do carry some risk, let's keep it in perspective and not get carried away.
My conclusion: eat bacon if you want to-- but don't think you're doing your health any favors.
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bekker
Εκκολαπτόμενο μέλος
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bekker
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bekker
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bekker
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bekker
Εκκολαπτόμενο μέλος
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bekker
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bekker
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bekker
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bekker
Εκκολαπτόμενο μέλος
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bekker
Εκκολαπτόμενο μέλος
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bekker
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It would be nice if that were true I guess; that veganism was somehow the 'fountain of youth'. It's something that I've seen repeated a lot by both vegetarians and vegans, as well as on some 'green living' websites. In this post I'll go through the studies that have been done on vegetarians, vegans and how long they live, as well as look at some of the possible reasons for the findings.
Picture
Fountain Of Youth by Garelito-Photos
Most of what I've seen said online seems to be based on a study by Fraser (1999). In this study, vegetarian Seventh-day Adventists were found to live about 2.5-3.2 years longer than their non-vegetarian counterparts. This study is not the only one to show such a link. A meta-analysis of 7 studies found that mortality rates were 9% lower in vegetarians (Huang et al 2012). Kendler's (2003) book review of “Vegetarian nutrition” stated that five out of six studies showed people with low meat intakes having lower mortality rates. This does not mean that the same results will be found for vegan diets, although vegans were included amongst the vegetarians in the studies that were analysed. There are also other factors at play beyond diet that may influence the outcomes of these studies, such as smoking. Kendler (2003) mentioned that 'several' studies controlled for factors such as smoking, alcohol consumption and physical activity and still got similar results though. This means that there may, in fact, be a link. However, none seemed to go into processed foods versus whole foods, which may also have an effect.
A 2013 study by Rohrmann et al indicated that high red meat consumption and high processed meat consumption were both linked with higher mortality rates. However, consumption of chicken flesh seemed to have no such association. Links between red meat consumption and increased chance of death are not uncommon and are usually due to a higher chance of cardiovascular disease (heart problems), diabetes and cancer (Cross 2012; Pan et al 2012). By reducing the amount of red meat eaten however, it seems that these effects can be managed. There are differences in how different kinds of meat effect a person's health, which are also influenced by the amount of meat consumed. Then again, a study that involved 17, 611 people indicated no mortality rate association with meat consumption, no matter the type of meat (Kappeler, Eichholzer & Rohrmann 2013).
Another meta-analysis of a few studies indicated no or little difference between mortality rates of vegetarians (including vegans) and “health conscious” non-vegetarians (Ginter 2008). It was suggested that it was the higher consumption of antioxidants and healthy foods, along with a lower overall consumption, that was the cause for the longevity that is talked about (Ginter 2008). The study on Seventh-day Adventists (Fraser 1999) also leant towards this conclusion; “It is important to note that vegetarians may have lower disease risk because of their lack of meat consumption, but it is equally possible that this protection could be due to increased consumption of fruits, vegetables, or nuts. Upon multivariate analysis, the latter often appeared to be the case.”
Genetics may play a part in longevity (Perls & Terry 2003), as might calorie restriction (Omodei & Fontana 2011; Roth & Polotsky 2012). Yet another study has indicated that there are no significant lifestyle factor differences between people who live longer (BMI, exercise, alcohol consumption and calorie intake) (Rajpathak et al 2011).
The link between longevity and diet seems rather complex, with a variety of factors coming in to play. There is evidence to support the idea that vegetarians (and, maybe, vegans) live longer than non-vegetarians. There is, however, also a small amount of evidence of no difference between the groups. It seems that a variety of things, such as calorie restriction, genetics and the protective properties of plant-based foods, might be the reason that people on vegetarian or vegan diets appear to live longer. It may be that small amounts of unprocessed meat can be eaten with a healthy diet and lifestyle while maintaining the same length of life as a vegetarian or vegan with a healthy lifestyle. There seems to be some conflicting evidence, but also some strong trends. It is definitely an interesting subject and I look forward to reading more studies.
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References
Cross, A 2012, “Higher red meat consumption is associated with increased risk of all-cause, cardiovascular, and cancer mortality”, Evidence Based Nursing, vol. 15, no. 4, pp. 121 – 122.
Fraser, G 1999, “Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white Californian Seventh-day Adventists”, American Journal of Clinical Nutrition, vol. 70, no. 3, pp. 532s – 538s.
Ginter, E 2008, “Vegetarian diets, chronic diseases and longevity”, Bratislava Medical Journal, vol. 109, no. 10, pp. 463 – 466.
Huang, T, Yang, B, Zheng, J, Li, G, Wahlqvist, M & Li, D 2012, “Cardiovascular disease mortality and cancer incidence in vegetarians: A meta-analysis and systematic review”, Annals of Nutrition and Metabolism, vol. 60. no. 4, pp. 233 – 240.
Kappeler, R, Eichholzer, M & Rohrmann, S 2013, “Meat consumption and diet quality and mortality in NHANES III”, European Journal of Clinical Nutrition, vol. 67, no. 6, pp. 598 – 606.
Kendler, B 2003, “Vegetarian nutrition: Edited by Joan Sabat, Boca Raton: CRC Press, 2001, ISBN 0-8493-8508-3”, Reviewed in: Nutrition, vol. 19, no. 3, pp. 285 – 289.
Omodei, D & Fontana, L 2011, “Calorie restriction and prevention of age-associated chronic disease”, FEBS Letters, vol. 585, no. 11, pp. 1537 – 1542.
Pan, A, Sun, Q, Bernstein, A, Schulze, M, Manson, J, Stampfer, M, Willett, W & Hu, F 2012, “Red meat consumption and mortality: results from 2 prospective cohort studies”, Archives of Internal Medicine, vol. 172, no. 7, pp. 555 – 563.
Perls, T & Terry, D 2003, “Genetics of exceptional longevity”, Experimental Gerontology, vol. 38, no. 7, pp. 725 – 730.
Rajpathak, S, Liu, Y, Ben-David, O, Reddy, S, Atzmon, G, Crandall, J & Barzilai, N 2011, “Lifestyle factors of people with exceptional longevity”, Journal of the American Geriatrics Society, vol. 59, no. 8, pp. 1509 – 1512.
Rohrmann, S, Overvad, K, Bueno-de-Mesquita, H, Jakobsen, M, Egeberg, R, Tjønneland, A, Nailler, L, Boutron-Ruault, M, Clavel-Chapelon, F, Krogh, V, Palli, D, Panico, S, Tumino, R, Ricceri, F, Bergmann, M, Boeing, H, Li, K, Kaaks, R, Khaw, K, Wareham, N, Crowe, F, Key, T, Naska, A, Trichopoulou, A, Trichopoulos, D, Leenders, M, Peeters, P, Engeset, D, Parr, C, Skeie, G, Jakszyn, P, Sánchez, M, Huerta, J, Redondo, M, Barricarte, A, Amiano, P, Drake, I, Sonestedt, E, Hallmans, G, Johansson, I, Fedirko, V, Romieux, I, Ferrari, P, Norat, T, Vergnaud, A, Riboli, E & Linseisen, J 2013, “Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition”, BMC Medicine, vol. 11, no. 1, pp. 63.
Roth, L & Polotsky, A 2012, “Can we live longer by eating less? A review of caloric restriction and longevity”, Maturitas, vol. 71, no. 4, pp. 315 – 319.
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bekker
Εκκολαπτόμενο μέλος
Άσε που τελικά οι χορτοφάγοι δε ζουν περισσότερο από τους παμφάγους, όπως διάβαζα σε μια έρευνα.
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bekker
Εκκολαπτόμενο μέλος
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bekker
Εκκολαπτόμενο μέλος
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