붉은고기 사망위험 ? 당신의 밥상은 안녕하십니까?!! 적색경고!

심장병이나 암 등으로 인한 조기 사망이 붉은 고기 섭취와 밀접히 관련돼 있는 것으로 조사되었다는 기사가 이슈입니다! 

미국 하버드대학교 연구진이 남녀 12만 명 이상의 20년 넘는 식습관과 사망 관련성을 조사한 결과라고 하는데요.

햄버거나 구운 쇠고기, 돼지고기 등 붉은 고기를 하루 한차례 먹은 사람들은 심장마비나 암 등으로 일찍 사망할 위험이 13% 높았다는 것인데, 과한것은 모자른만 못하겠지요~!!! 하루 한차례 고기라... 아이쿠야

밥상에서 어른들은 흔히 탄고기는 먹는게 아니야! 라고 하시는데요. 연구진들은 고온에서 가열할 때 붉은 고기의 표면에 생기는 발암물질을 의심하고 있다고합니다.

특히 암 발생을 촉진하는 첨가물이 있는 것으로 알려진 가공 처리된 육류는 건강에 더욱!!!! 위험한 것으로 지목되었다고합니다.

핫도그나 베이컨과 같은 가공육을 하루 한차례 매일 먹으면 조기 사망 위험이 20%까지 높아진다는데!! 햄버거도 예외일 수는없겠죠!

사람의 에너지에는 지방도 섭취해야 하듯 고기를 안먹을 수는 없죠!
이 연구는 과한 것보다 나쁜 것은 없다는 것을 잘 보여주는 사례인 것 같습니다!!

"일주일에 두 번 고기를 먹을 때 한번은 생선, 닭, 견과류, 콩 등으로 바꾸는 게 좋습니다. 더 많이 실천할수록 더 건강해진다는 게 이번 연구진의 의견입니다."

(If you're eating meat twice a week, take one of those servings with meat and replace it with fish, chicken, or nuts, beans. The more you do that, the healthier you will be. That was the opinion of this study author.)

-  엘리자베스 코헨, CNN 수석 의료담당 기자   

이에 반해서 미국 !! 육류협회는 붉은 고기가 심장병이나 암을 직접 초래한다는 사실이 입증된 게 아니라!!, 고기를 좋아하는 사람들이 운동을 멀리하고 높은 칼로리를 섭취하는 습관이 강하기 때문에 원인은 다른 곳에 있다고 하고있다는데요!!! 

어떠한 경우를 떠나 편중된 식습관, 관리되지 않은 밥상!! 위험할수 밖에 없겠죠!

왜 냐하면 우리의 먹거리가 바로 지금 여러분의 몸을 구성하고 그것이 바로 우리의 건강이기 때문입니다.

 

붉은 고기를 멀리하고 가금류나 생선, 현미나 잡곡 같은 곡물 등을 주기적으로 먹은 경우에는 조기사망 위험이 크게 낮아졌습니다.

붉은 고기의 위험을 다룬 BBC 방송영상 => http://www.bbc.co.uk/news/health-17345967

그렇다면 영국인은 붉은고기를 얼마나 자주 먹을까요?
=> http://www.bbc.co.uk/news/magazine-12577618


외국 블로그를 찾아 보니 이런 글이 있네요

 

Every so often red meat and it’s link to cancer pop up in the health pages of the news. What is written is sometimes conflicting, confusing or in some cases just not right. A friend recently told me she had turned veggie (after I had spent hours cooked us a delicious lamb and pomegranate tagine no less!), because she had read that eating meat (not specifically red) would increase her chances of developing cancer.

Well, she wasn’t totally wrong but I thought it would be a good opportunity to write something short outlining the facts.

In 2007 the World Cancer Research Fund carried out a review of all the scientific literature relating to diet, physical activity and weight management in relation to cancer risk. The result of this review was the production of 10 recommendations   for cancer prevention. The recommendation for meat reads;

Limit consumption of red meats (such as beef, pork, lamb and goat) and avoid processed meats.

So how much does limit actually mean?

The review of 87 different studies showed that eating too much red meat (beef, pork, lamb or goat) increases the risk of bowel cancer. The evidence showed that eating up to 500g (cooked weight) of red meat does not significantly raise cancer risk although eating more than this does.

What does 500g of cooked red meat look like?

Firstly, 500g of cooked red meat probably equates to about 700g of raw red meat (due to shrinkage on cooking). Often the weight of meat is found on it’s packaging or on the sticker if you buy from the local butcher. I would usually make a bolognese sauce using a 500g pack of mince and this would serve 4 which equates to around 90g of red meat. Another commonly used reference is that 80g of cooked meat is the same size as a pack of playing cards. Steak normally has a weight on the menu but a medium steak is about 145g after cooking.

What is processed meat?

Usually red meat that has been preserved by smoking, curing, salting or adding other chemical preservatives. Processed meats include bacon, ham and some types of sausage. Popular examples are corned beef, pepperoni and salami. A review of 58 studies found convincing evidence that eating processed meat is linked to an increase risk of bowel cancer. The risk is greater that red meat and no amount has confidently been shown to not increase cancer risk.

What is it in red meat that increases the risk?

Researchers are still not sure. Red meat contains Haem (iron containing compound that gives the red colour). This compound has been shown to damage the lining of the bowel. Red meat also stimulates production of N-nitroso compounds in the stomach which can damage DNA in our cells.

What’s the alternative?

Red meat is a good source of nutrients including protein, iron and zinc.  Other great sources of these nutrients are poultry, fish, beans and pulses (which also contribute to your 5-a-day), eggs, tofu and quorn. Try experimenting with dishes. Maybe use less red meat and bulk up dishes with pulses or swap red meat for quorn mince.

Go for fresh poultry sandwiches or veggie options such as hummus. Try vegetables/pulse based soups and salads for lunch. Think about the vegetables and starchy food on your plate first then add the protein (around 80g).

Maybe keep red meat down to twice a week. There are lots of really great alternatives for meal times. Mostly we eat out of habit and it’s refreshing to experiment with new food ideas and taste something different. Variety is the key to good nutrition after all.

Happy eating.