In response to a new study of the relationship between the diet and the risk of serious diseases, including cancer, type 2 diabetes and heart disease, showed that there is convincing evidence that there is no “safe amount” of the made meat that can be eaten. According to CNN, the researchers also found that the growing risk of consumption of sweetened drinks with sugar and transformed fatty acids.
Researchers analyzed data from more than 60 previous studies on the relationship between production meat, sugar drinks and fatty acids, turned into a person’s diet, type 2 diabetes risk, colon and Ishi cancer, which reduce blood flow in the heart and reduce oxygen and nutrients, in accordance with a study published on Monday in the journal “Natural” Medicine “.
“Conventional consumption, even for small quantities, from made meat, diabetic drinks and transformed fatty acids, is associated with an increase in the risk of type 2 diabetes, island heart disease, cancer of the colon and rectum.”
The data showed that people who took even a small amount of sausage (hot -dog) – only one – more likely developed type 2 diabetes by 11 percent, and an increased risk of colon and rectum cancer by 7 percent compared to those who did not take any of them. Drink, equivalent to about 12 ounces (0.35 liters) of a daily gas newspaper, was associated with an increase in the risk of diabetes of the 2nd type by 8 percent and an increase in the risk of heart disease by 2 percent.
“This is a current study, again, in accordance with previous studies … that in order to achieve health, it is better to avoid or reduce ordinary consumption of both manufactured meat, sugar drinks, and transformed fatty acids.”
She added that the danger increases with an increase in consumption; As for the consumption of manufactured meat, the data showed that there is no “safe amount”.
Strong association
At first glance, increased risk seems insignificant, and relations may seem weak, said Dr. Mingang Song, Professor Mashrac in the field of clinical epidemiology and food at the Harvard College of Public Health.
He explained: “When we look at the actual data, we find that they are significantly agreed and even with a decrease in consumption, we can still notice an increased risk of the disease.
