Several studies have established a link between consuming processed meat — such as bacon, hot dogs, sausages, and other similar meats — and an increased risk of cardiovascular disease (CVD) and death.
The higher amount of saturated fats in these foods, along with a higher level of salt and preservatives, might explain these associations. Newerresearchhas suggested that even a low amount of these foods is enough to jeopardize health.
But what about other meats, such as unprocessed red meat, poultry, or fish? Do these foods affect cardiovascular risk and longevity in the same way?
Here, the research is more mixed. The results of several studies vary partly because the methods were different and partly because the existingprospective cohort studieshad their limitations.
So, to fill this gap in the research, a group of scientists led by Victor W. Zhong, Ph.D., of Cornell University in Ithaca, New York…
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