RED LIGHT ON RED MEAT
From: Archives of Internal Medicine, published online March 12, 2012
Eating red meat is associated with a higher risk of early death, a study found, particularly from cancer and heart disease. Researchers tracked the health and diet of more than 121,000 people from 1980 through 2006. For each extra 3-ounce serving of red meat per day, the participant’s risk of premature death increased 12 percent compared with those whose diets contained less than half a serving of red meat per day. A daily serving of processed meats such as salami and bacon increased mortality risk by 20 percent. The researchers estimated that by substituting poultry, fish, nuts, legumes, low-fat dairy or whole grains for a serving of red meat each day, study participants would have lowered their risk of premature death by 7 to 19 percent.
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At New Horizon in Norwood, MA dietitians teach patients about the risks associated with red meat. They also take the time to help construct meal plans that are much healthier and less expensive. On a weekly basis, meal plans can be adjusted, substituted and fine tuned. Often times a good plan may not necessarily mean giving up foods that you like, but rather making adjustments to portion size. Besides getting portions correct, choosing healthy fruits, vegetables and whole grains over foods with added sugar can have very positive results. Weight loss patients are surprised to learn of the choices in foods that are possible. A comprehensive medical weight loss plan is a smart choice and will prove to be the most effective plan for the long term.