Acknowledging the lack of consensus about the effects of unprocessed and processed meats effects on Coronary Heart Disease (CHD), it is important not to dismiss more focused studies findings on large study groups that take place over long expanses of time. Controlling for confounding of mitigating health factors[1] several studies note a correlation between unprocessed red meat and the occurrence of CHD and certain types of stroke.[1] A study of 84,000 women, over a period of 26 years, finds that those with the highest intake of unprocessed red meat, have a 13% increased risk of CHD.[1] Likewise a Harvard study published in 2012, studying mortality as a result of processed and unprocessed red meat consumption finds that one serving of either type of meat a day results in an increased risk of mortality of 13%,[2] while this ratio is indicative of cancer and cardiovascular (CVD) disease, the study indicates that of the 23,926 deaths[2] investigated during the course of the study, 5910 of them were related to CVD[2] and there was no statistical significance between the risk of unprocessed and processed red meats factors in the occurrence of CVD.[2] The disparity between metadata studies definitely need to be addressed, because while one points toward unprocessed red meat being insignificant in certain health risks, there are still correlations to be found in focused large cohort studies.[2][1]
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- ^ a b c d TH, Leung (2012). "Red Meat Consumption: The Good and the Bad" (PDF). Non-Communicable Diseases Watch. 5: 1–7.
- ^ a b c d e Pan, An (12th March 2012). "Red Meat Consumption and Mortality: Results from Two Prospective Cohort Studies". National Center for Biotechnology Information. Archive for Internal Medicine.
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