Los Angeles, December 11 – A diet whose main source of protein is red meat leads to an increased risk of heart attack, stroke and limited kidney function, according to a clinical study presented Monday by the Cleveland Clinic in Ohio.
The research found that consumption of red meat produces about three times the N-oxide trimethylamine (TMAO) and the accumulation of high levels of this substance that has been associated with the development of atherosclerosis and heart disease.
Lead researcher Stanley Hazen, director of the Center for Microbiology and Human Health at the Cleveland Clinic, points to the study as the first to prove the kidney's difficulty in eliminating some substances produced by red meat.
According to Hazen, the report provides evidence that dietary changes may be an effective treatment strategy to "reduce levels of TMAO and subsequently the risk of heart disease."
The survey included 113 participants who randomly and sequentially received meal plans based on red meat, white meat or vegetarian diets as protein sources to get 25% of their daily calories.
The analysis of dietary changes was carried out with the support of a team led by Ron Krauss, assistant professor of From the University of California at Berkeley.
Heart disease is the leading cause of death in both women and men in the United States, with about 610,000 deaths a year.
That's one in four deaths, according to the Centers for Disease Control and Prevention. (EFE)
One local observer commented that this new revelation does not cause much concern among the vast majority of Cuban consumers, who above all, for reasons of availability in the market, are not in danger of exceeding the consumption of red meat.
And already involved in an often controversial issue, we have also included another recent publication that addresses another important health-related angle.
What do you know about this disease caused by eating too much meat?
The meat increases the level of uric acid in the body, which can cause pain in the joints
Meat is needed in the diet to have good health, however, eating too much meat can raise the level of uric acid, a chemical residue of the human body that, when not properly disposed of, can cause joint pain and diseases like gout.
Yes, eating too much meat causes gout, a condition that should be avoided with adequate diets
High levels of uric acid can form solid crystals that are deposited in the joints, leading to episodes of acute pain and, in some cases, other illnesses.
This condition is clinically known as hyperuricemia.
And what is uric acid? It is a chemical that exists in the human body and comes mainly from the consumption of foods and drinks rich in purines. A minimal part is produced by the body naturally.
Meat is a food that if consumed in excess, ie more than two servings per day, promotes the increase of uric acid in the body.
Ideally, you should choose fresh and reduced fat meats that consume less than 350 grams daily. If you exceed this value, you are at increased risk of increased purine consumption, which, if not well metabolized, increases uric acid in the blood, causing joint problems.
O Association for the Investigation of Cancer of the United States recommends never eat more than 400g of red meat per week.
In addition, to consume excess meat proteins, there are liver, kidney and bone problems.
But not only excess red meat can harm us, also sausages, fish and seafood increase the uric acid in the body.
Why is it bad to accumulate uric acid?
The problem begins because the kidneys can not completely eliminate it from the bloodstream.
This causes microscopic crystals of uric acid to form in the joints, causing inflammation and a lot of pain. Popularly, this is known as gout.
Gout attacks are usually very painful and uncomfortable, so the recommendation is to limit consumption of red meat, sausages, fish and shellfish.
If this disease is not treated, deposits of hard lumps on the extremities, called tophi, may form. They can cause very strong pains.
In other cases, kidney problems may occur, especially kidney stones or kidney stones.
So start to take care of what you eat and enjoy only a moderate portion of meat, from time to time.
Oh, and since we are so involved with the question of the flesh, and if we also discuss another question that is of interest to many
Is it bad to eat pork? What do scientists say?
Well, while it may seem very strange according to the beliefs of some people, scientists say pig fat is better compared to other animals
For a long time, it was considered pork as a food with high fat and sebum that damages health. However, a specialist explains why this is not entirely true.
Mexican pork is an important source of proteinsVitamins, amino acids and minerals.
According to María Salud Rubio Lozano, an academic at the Faculty of Veterinary Medicine and Animal Science at UNAM, the fat content of this meat is similar to or lower than others, such as beef, sheep, goat and sheep.
Likewise, it explains that for over 60 years there has been a wide variety of commercial lines of pigs that have been developed and selected to provide low levels of fat.
Currently, pork produced in Mexico contains less than 2% fat in the back, compared to beef that can have up to 5% fat.
The specialist acknowledges that there are some pork lines, such as the Mexican pelón, which can have up to 8% intramuscular fat.
However, it ensures that they are devoted exclusively to the elaboration of matured products such as ham and bacon.
Why are we afraid of eating pork?
The scholar explains that, in America, beef is far more valued than pork because of bad information about it.
Contrary to popular belief, science has proven that pork fat is best compared to other animals such as beef, lamb, goat and some poultry.
This is because it is more unsaturated and does not bad cholesterol.
Another myth about pork is to believe that it itself transmits diseases such as cysticercosis, but the expert says that this is not true.
"For this, it would have to be contaminated with fecal matter containing solitary eggs and this is unlikely if it is bought in establishments where there is refrigeration, it is packed and comes from traces of TIF," he says.
Banishing pork from sick people, children or older adults is another idea that is not well-founded.
Rubio says that anyone can consume it without any risk because it meets the quality standards.
The expert concludes that an effort should be made to promote the consumption of pork and prevent them from believing in unfounded myths.
Other properties of pork
1. High quality proteins
Meat proteins have essential amino acids for a healthy and strong body.
Meat provides lysine, a substance that helps form defense cells against various diseases.
It is the main source of heme iron, which is found in the blood and is responsible for absorbing and assimilating the iron from other foods.
The meat provides a good amount of minerals, such as selenium, magnesium, zinc, phosphorus and potassium, which help to form and recover muscles.
5. Vitamin B12
It is essential for the nervous system and blood cells as it stimulates the proper formation of red blood cells.
You know, the next time you want to eat a dish with pork, do not hesitate to do so, remember to always do so in a moderate manner.