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samedi 7 avril 2012

More on meat and more meat...

Why red meat increases CVD and cancer risk?What are the components involved in the increasing of risk?


"These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during 
cooking." 
F Hu, Harvard School of Public Health

So grassfed/non processed, unsalted and raw meat is OK!

Exactly what we advocate in paleo diet...

But let me know something about heme iron... Hunting at least in the paleo era is a technique where animals are usually bleeding outside or inside before death... It's extraordinary to kill an animal with an arrow in the head...

Eventually according to these studies bled meat would be less prone to increase the risq of CVD and cancer? Hum looks like a biblical advice.



I would like to emphasize that meat at least unprocessed and grassfed or wild is not atherogenic. below you will find the conclusion of a recent paper of Cordain and Boyd Eaton on the subject:

"Conclusions
The high reliance upon animal-based foods would not have
necessarily elicited unfavorable blood lipid profiles because
of the hypolipidemic effects of high dietary protein (19 –
35% energy) and the relatively low level of dietary carbohydrate (22 – 40% energy). Although fat intake (28 – 58%
energy) would have been similar to or higher than that
found in Western diets, it is likely that important qualitative
differences in fat intake, including relatively high levels of
MUFA and PUFA and a lower o-6=o-3 fatty acid ratio, would
have served to inhibit the development of CVD. Other dietary characteristics including high intakes of antioxidants,
fiber, vitamins and phytochemicals along with a low salt
intake may have operated synergistically with lifestyle characteristics (more exercise, less stress and no smoking) to
further deter the development of CVD.
Although high-carbohydrate, low-fat diets are almost universally recommended for the treatment of hyperlipidemia
and prevention of CVD, these diets often adversely influence
certain components of the blood lipid profile, including
HDL, VLDL cholesterol, TG, small dense LDL cholesterol
and apoprotein A-1. One of the present strategies for overcoming these untoward effects of low-fat, high-carbohydrate
diets is to replace carbohydrate with MUFA, while keeping
saturated fat levels low. An alternative strategy, which has
recently been clinically demonstrated and which positively
influences HDL, VLDL cholesterol and TG, is the replacement of carbohydrate with protein. This dietary approach to
reducing dyslipidemia and preventing CVD is consistent
with the dietary macro-nutrient patterns found in the
native diet of virtually all hunter-gatherer societies—
societies which are relatively free of CVD and its symptoms."

European Journal of Clinical Nutrition (2002) 56, Suppl 1, S42 – S52. DOI: 10.1038=sj=ejcn=1601353

http://www.foodnavigator.com/Financial-Industry/Red-meat-industry-s-future-depends-on-communication/?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly&c=Cj6Zsw90SrrtSDm1RwVFZQ%3D%3D

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