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Eat less red meat to live longer.

According to a study published in the March 23 issue of the Archives of Internal Medicine, high intakes of red or processed meat may increase the risk of death. The study involved participants from the National Institutes of Health AARP Diet and Health Study, which included 500,000 people age 50 to 71 years at baseline. Meat intake was estimated from a food frequency questionnaire administered at the beginning of the study. Factors measured included age, education, marital status, family history of cancer, race, body mass index (BMI), smoking history, physical activity, caloric intake, alcohol intake, vitamin supplement use, fruit consumption, vegetable consumption, and menopausal hormone therapy among women. The main outcomes included death due to cancer, heart disease, injury, and all other causes. There were 47,976 male deaths and 23,276 female deaths during 10 years of follow-up. Men and women who ate the most red and processed meats had an elevated risk of death from all causes, particularly cancer and heart disease. On the other hand, participants who ate more white meat (i.e., chicken) appeared to have a decreased risk of death from all causes, especially cancer.


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Title Annotation:NEWS BRIEFS
Publication:Healthy Years
Date:Jun 1, 2009
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