The effect of red and fatty meat on reducing life and vision
A study in Australia found that people who ate meat 10 or more times a week were about 50 percent more likely to develop retinal detachment than people who ate meat 5 or less times a week.
Retinal degeneration (AMD) is a common cause of vision loss in the elderly.
The results remained strong for processed meats and fresh meats, even after considering other risk factors for retinal degeneration. In contrast, apparently consuming large amounts of chicken meat had a protective effect against this disease.
A large study conducted in 2009 by the American Institutes of Health (NIH) examined the effect of red meat consumption on mortality. About 550,000 people between the ages of 50 and 71 participated in the study, and 59% of them were men.
In addition to determining their meat intake, the researchers provided information on age, education, marital status, family history of cancer, race, calorie intake, body mass index (obesity criteria), smoking history, exercise habits, vitamin intake.
Vegetables and fruits were also evaluated.
During the 10 years of observation, about 48,000 men and more than 23,000 women died.
Men who ate the most red meat were 31 percent more likely to die than men who ate less meat.
Consumption of large amounts of processed meat (such as sausages) was associated with a 16% higher risk of death.
Death from cancer and cardiovascular disease followed the same pattern, and the same was true for women. In both women and men, eating “white meat” was associated with reduced mortality.
You do not have to give up all red meat, but you should choose it carefully, prepare it properly and eat it in moderation.
Avoid pieces of fatty meat.
Also, exclude heart, liver, processed meats (sausages, hot dogs, hot dogs, bacon, and the like).
Do not buy pieces of monolithic fatty meat and buy cleaned and lean meat.
Get all the visible fat from the meat before cooking.
Avoid frying the meat and instead boil the meat or put it in the oven or cook on the stove to separate the melted fat.
If you cook meat slowly, remove the fat before serving, and finally the meat should be heated to 74 degrees Celsius to prevent food-borne infections.