Processed Meat: How It Affects Your Body

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Do you love a good steak, a hefty burger and a large hot dog? Your arteries, your heart, your eyes, along with your resistance system might wish you had made other selections. It appears that high consumption of processed meat might be fatal.

The study, that was recently published in the Archives of Internal Medicine, found a diet full of red meat like steaks and burger, as well as processed meat like hot dogs, bacon, and cold cuts, increases the possible risk of death, especially from cancer and heart diseases.

Also Read: Harmful Effects Of Eating Red Meat

how processed meat affects your body

Red and processed meat consumption is linked to higher death rates from cancer and coronary disease as well higher risk of age-related macular degeneration and harm to retina in the eyes. Consumption of chicken appears to be inversely related to macular degeneration, based on a latest Australian study, while eating fish was not correlated with macular degeneration.

High degrees of processed meat consumption was linked with intake of higher degrees of N-nitroso compounds, heme iron, and advanced glycation end products, which may cause oxidative injury and might be toxic for the retina.

how processed meat affects your body

So what is it about processed red meat that contributes to these life threatening diseases? There are a number of reasons. Researchers have come up with several reasons as to why processed meat is associated with fatal diseases and a higher death rate.

how processed meat affects your body

In the first place, cancer causing substances like heterocyclic amines which are a class of chemical compounds are formed during high temperatures when meat is cooked.

Also Read: Can Processed Meat Give Cancer?

how processed meat affects your body

It contains large amounts of sodium chloride which acts as a preservative and adds to the taste, but it also causes water retention and diseases like high blood pressure, chronic obstructive pulmonary disease and heart trouble.

Nitrite, N-nitroso compounds and nitrosamines that are used to preserve the red colour of the meat and prevent the growth of bacteria cause stomach and bowel cancer.

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