Los Angeles, Dec. 11 – A diet whose main source of protein is red meat leads to an increased risk of heart attack, stroke and restricted kidney function, according to a clinical study presented on Monday by the Cleveland Clinic in Ohio,
The study found that consumption of red meat produces about three times N-oxide trimethylamine (TMAO) and the accumulation of high levels of this substance which is associated with the development of arteriosclerosis and heart disease.
Leading author of the study, Stanley Hazen, director of the Center for Microbiology and Human Health at the Cleveland Clinic, cited the study as the first to prove the kidneys' difficulty in removing certain red meat substances.
According to Hazen, the report suggests that dietary changes can be an effective treatment strategy to "reduce TMAO levels and consequently the risk of heart disease."
The study included 113 participants who randomly and consecutively gave meal plans based on red meat, white meat or vegetarian diets as protein sources to gain 25% of their daily calories.
The analysis of dietary changes is carried out with the help of a team led by Ron Krauss, assistant professor Food Products at the University of California Berkeley.
Heart disease is the leading cause of death in both women and men in the United States, with about 610,000 deaths per year.
This is equivalent to one in four deaths, according to the Centers for Disease Control and Prevention. (EFE)
A local observer commented that this new revelation does not cause much concern among the vast majority of Cuban consumers who, above all, due to the presence of the market are not at risk of exceeding the consumption of red meat.
And now we are dealing with a topic that is often contradictory, we include another recent publication that looks at it from another important corner of the health.
What do you know about this disease caused by eating lots of meat?
Fat increases the level of uric acid in the body, which can cause joint pain
Meat is necessary in the diet to have good health, however, eating too much meat can raise the level of uric acid, a waste chemical from the human body which, when not properly eliminated, can cause joint pains and diseases such as falling
Yes, eating too much meat causes gout, a condition that should be avoided with adequate nutrition
High levels of uric acid can form solid crystals that are deposited in the joints, resulting in episodes of acute pain and, in some cases, other diseases.
This condition is medically known as hyperuricemia.
And what is uric acid? It is a chemical that exists in the human body and which comes mainly from the consumption of foods and beverages rich in purines. The minimum part is produced by the body naturally.
Meat is a food that if consumed in surplus, ie. more than two servings a day, stimulates the increase in uric acid in the body.
Ideally, you choose meat and fresh meats that consume less than 350 grams a day. If you exceed this amount, you have a greater risk of increasing the consumption of purines, which, if not metabolized well, increase the uric acid in the blood, causing joint problems.
on United States Cancer Investigation Association recommends never eating more than 400 grams of red meat per week.
In addition, in order to consume meat proteins in excess, there are liver, kidney and bone problems.
But not only red meat in surplus can harm us, too, sausages, fish and seafood increase uric acid in the body.
Why is it bad to accumulate uric acid?
The problem begins because the kidneys are unable to completely remove it from the bloodstream.
This leads to the formation of microscopic crystals of uric acid in the joints, resulting in inflammation and a lot of pain. Popularly, this is known as gout.
Gout attacks are usually very painful and inconvenient, so the recommendation is to limit the consumption of red meat, sausages, fish and shellfish.
If this disease is not treated, limbs can form accumulations of hard lumps, called tofu. They can cause very severe pain.
In other cases, kidney problems may occur, especially kidney stones or kidney stones.
Start taking care of what you eat and from time to time enjoy only a moderate amount of meat.
Oh, and since we are so involved in the meat, what will happen if we discuss another question that is of interest to many
Is not it bad to eat pork? What do scientists say?
Well, although it may sound very strange according to the beliefs of some people, scientists say that pig fat is better than other animals
It has long been taken into account pork as a high fat meal and a fat that damages health. However, a specialist explains why this is not entirely true.
Mexican pork is an important source of proteins, Vitamins, amino acids and minerals.
According to Maria Salud Rubio Lozano, an academician at the Department of Veterinary Medicine and Zootechnics of UNAM, the fat content of this meat is similar or lower than that of others such as beef, sheep, goat and sheep.
In the same way, he explains that for over 60 years there has been a wide variety of commercial swine lines that have been developed and selected to provide low fat levels.
Currently, pork produced in Mexico contains less than 2% of fat on the back compared to beef, which may have up to 5% fat.
The expert acknowledges that there are some swine lines such as Mexican wormwood, which may have up to 8% intramuscular fat.
However, he assures that they are dedicated only to the development of mature products such as ham and bacon.
Why are we afraid to eat pork?
The academician explains that in America the cattle are much more valuable than pig meat because of poor information about it.
Contrary to what is believed, science has proven that pig fat is better than other animals such as beef, lamb, goat and some birds.
This is because it is less saturated and does not increase the levels of bad cholesterol,
Another myth about pork is to believe that it itself transmits diseases such as cysticercosis, but the expert says this is not true.
"It has to be contaminated with faecal fat that contains lone eggs, and it's unlikely if it's bought in refrigerator-free rooms, it's packed and it's coming from TIF traces," he says.
A ban on pigmeat from sick people, children or the elderly is another idea that is not well grounded.
Rubio says everyone can swallow it without risk because it meets quality standards.
The specialist concludes that efforts should be made to promote consumption of pork and to end the belief of unwarranted myths.
Other properties of pork
1. High-quality protein
Meat proteins have indispensable amino acids for a strong and strong body.
Meat provides lysine, a substance that helps to form protective cells against various diseases.
It is the main source of heme iron, which is found in the blood and is responsible for absorbing and absorbing iron from other foods.
Meat provides a good amount of minerals, such as selenium, magnesium, zinc, phosphorus and potassium, which help in the formation and recovery of 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 pork dish, do not hesitate to do it, just remember to always do it moderately.