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Processed red meat shortens your life
Posted 7 March 2013
A new study led by scientists at the University of Zurich, and widely reported in the media, has linked eating processed red meat, such as bacon and sausages, with reduced life expectancy. It is particularly appropriate that this announcement should come during Animal Aid’s National Veggie Month.
The report concludes that people who eat processed red meat are at a higher risk of developing cardiovascular disease and cancer. It goes on to say that 1 in 30 preventable early deaths can be directly attributed to eating processed red meat. This announcement comes as no surprise as it has long been established that the high salt and saturated fat content of such products is linked to heart disease, stroke and obesity. The connection to cancer was first scientifically established more than twenty years ago; further research since then, including this new report, has only added to the weight of evidence.
Given the growing quantity of data showing how damaging processed red meat products are for your health, it begs the question: why do they not carry health warnings in the same manner as other products hazardous to health, such as cigarettes? Even leading health organisations, including the NHS and the Scientific Advisory Committee on Nutrition (SACN), agree that processed red meat is very bad for you.
The best thing you can do for your health is to go vegan. Vegans have the lowest incidence of cardiovascular disease, obesity and certain forms of cancer when compared to meat-eaters, pescetarians and vegetarians. You can request a FREE ‘Go Vegan’ pack via the link below.