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Suya consumption increases death risk from at least nine major diseases

(Last Updated On: May 19, 2017)

By James, Michael Igiri

Eating roast beef and lamb, popularly called Suya in Nigeria, increases one’s chances

of dying from nine major diseases, according to new research.

Scientists have discovered that Red meat increases individuals susceptibility to

cancer, Alzheimer’s disease, heart disease and diabetes.

Consumption of Beef, lamb and pork also opens you up to a myriad of other diseases

including stroke, infections, kidney, liver and lung disease.

Yet, regularly eating white meat may reverse the damage, and/or reduce your

susceptibility, the researchers added.

Those who frequently consume chicken and fish are 25 per cent less likely to die from

various diseases than those who rarely eat white meat.

Results, published in the British Medical Journal, revealed that people who ate the

most red meat were 26 per cent more likely to die of various diseases than those who

consume the least.

The scientists added that heme iron, a type only present in animal meat, may

contribute to the risk of dying from cancer or heart disease.

The researchers said: “The results show increased risks of all cause mortality and

death due to nine different causes associated with both processed and unprocessed

red meat.

“They also show reduced risks associated with substituting white meat, particularly

unprocessed white meat. The effects of meat on human health may be due to

ingredients such as heme iron, nitrates, and nitrites.”

They said: “High intakes of heme iron have been shown to be associated with cancer

and cardiovascular disease. Nitrates and nitrites are added to meat during the curing

process.

“Some investigators believe that nitrates from vegetable sources may have potential

benefits, particularly for cardiovascular health, but nitrate/nitrite from drinking

water and processed meat has been associated with increased risks of different

cancers.”

Similarly, consuming a Western diet increases the risk of developing gout, a new

study from Harvard Medical School reveals.

Researchers have discovered that people are more likely to have the painful condition

if they indulge in red and processed meats, soft drinks and sugary treats.

Yet, a diet rich in fruit, vegetables, nuts and whole grains may protect against gout,

they found.

The scientists believe healthy food helps to lower levels of a chemical called uric acid,

which causes gout.

They hope the findings will lead to new gout treatments based on a diet of fruit, nuts

and whole grains.

Researchers from the National Cancer Institute in Maryland tracked the eating

habits of 536,000 men and women between the ages of 50 to 71 for 16 years.

They recorded how much meat the participants consumed, including processed and

unprocessed red and white meat, as well as their fish intake.