Leave it up to science to give you one more reason to make healthier food choices. A new study published in the British Journal of Cancer shows a link between eating processed meat with increased risk for pancreatic cancer.
Data from 11 trials and over 6,000 pancreatic cancer patients was analyzed and researchers concluded the following:
- Eating 50 grams of processed meat daily – the equivalent of one sausage and two pieces of bacon—raised a person’s risk by 19 percent
- Eating an extra 100 grams increased the risk by 38 percent
Pancreatic cancer is ranked as the fourth most common cause of cancer death across the globe. It’s extremely hard to diagnose and when it is discovered, the patient is usually in the late stages. Survival rates are poor, 95 percent of its victims die within five years of diagnosis.
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While some doctors have suggested that consuming hot dogs might raise your risk of developing colorectal cancer, Harvard researchers recently reported processed red meat like bacon and hot dogs raises the risk of Type 2 diabetes. According to an article in the New York Times, replacing just one serving per day of processed red meat with nuts or low-fat dairy can lower the risk of disease.
The study analyzed 300,000 people ages 25 to 75, including three groups of male and female health professionals and looked at their eating and health habits dating to 1976.
Overall, researchers discovered that eating just 50 grams a day of processed meat — one hot dog or sausage, for example, or a little more than two strips of bacon — increased the risk of developing Type 2 diabetes by 51 percent.
Instead of chowing down on bacon, sausage, bologna or ham, medical professionals recommend limiting consumption of processed red meats and instead selecting a low-fat dairy product, a serving of whole grains or a serving of fish or poultry.
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July 2, 2011 brought about another first for the infamous cycling event, the Tour de France. In its 107-year history, cyclists have experimented with a multitude of options to better their chances at taking on the steep mountains and rigorous course. From diets full of red meat and carbs to even using cigarettes as a tactic, nearly everything has been attempted by the athletes. However, American cyclist David Zabriskie tried something no one else ever had. Zabriskie showed up to the starting line, planning on his vegan diet to carry him to victory.
While so many people practice a vegetarian or vegan diet, why was Zabriskie’s diet news? His no meat, dairy, or egg diet seems so radical due to the demands his sport puts on his body. Most cyclists eat plenty of meat and diary to help muscle recovery. The iron in red meat helps the body produce hemoglobin which helps transport oxygen to the muscles.
So why would any athlete of Zabriskie’s caliber do such a thing? Zabriskie has a medical reason, stating that blood tests showed some food sensitivities that meant while most athletes would benefit from red meat, that meat would take too much energy for Zabriskie to digest.
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In less than one year from now we could be reading the food review of the world’s first in vitro hamburger. Yes, you read that right.
As an answer to our globe’s growing population and increasing meat consumption, scientists in the Netherlands are very close to debuting their meat grown from stem cells of healthy cows. The scientists have been working to grow muscle tissue from a small number of stem cells they’ve extracted from the cattle.
As awkward as this process sounds, the researchers believe it’s going to be beneficial for the world. As the trends lead us to believe that the world’s meat consumption is expected to double by the year 2050, this man-made meat will be able to be produced without the need for livestock.
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When you envision a grilled steak, you typically imagine a huge, marbled cut of meat full of saturated fat and cholesterol. With the summer grilling season in full swing, it’s important to be able to enjoy your favorite foods in moderation.
Kari Underly of Range Partners is a third generation meat cutter and offered us some of her top tips on choosing and preparing the proper cuts of steak for your summer cookouts.
“It’s so important for grocery stores and chefs to know how to sell various cuts of steak,” said Underly. “The proper portion of steak is 3-4 ounces and a lot of cuts have multiple portions in one steak. The average consumer has know way of knowing any better.”
High in zinc, iron and protein, a moderately sized steak is nutritionally dense and can be very good for you if you choose the right cut and cook it well.
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