เตือนคนไข้มะเร็ง เนื้อสัตว์ทำให้อายุสั้น

thairath130704_002หมอของแพทยสมาคมโรคมะเร็งอเมริกัน กล่าวเตือนว่าผู้ที่เพิ่งถูกตรวจวินิจฉัยโรคว่าเป็นมะเร็งลำไส้ใหญ่ ที่เคยชอบกินเนื้อวัว หรือเนื้อลูกแกะที่มีสีค่อนข้างคล้ำ และอาหารเนื้อสำเร็จรูปมากๆ  ควรจะระวังเอาไว้ว่า อาจจะอยู่ต่อไปอีกได้ไม่เกิน 8 ปี

หมอแมจอรี แมคคัลเลาดห์ กำชับว่า “คนไข้ควรจะปฏิบัติตามคำแนะนำเรื่อง ให้จำกัดการกินเนื้อสัตว์เหล่านั้นอย่างเคร่งครัด อาหารพวกนั้น ได้แก่ เนื้อวัว ฮอตด็อก และไส้กรอก เป็นต้น” ก่อนหน้านี้ก็เคยมีการศึกษาพบมาก่อนแล้วว่า การกินเนื้อสัตว์เหล่านี้มากเกี่ยวข้องกับการเป็นมะเร็ง

อย่างไรก็ตาม ขณะนี้ยังหาหลักฐานที่แสดงว่า คนไข้ที่ยังขืนกินอาหารพวกนี้จะมีชีวิตอยู่ต่อไปได้อีกนานสักเท่าไหร่ได้น้อย

สถาบันสาธารณสุขแห่งชาติอเมริกันได้คาดประมาณว่า ในปีนี้จะมีผู้ป่วยด้วยโรคนี้มากประมาณ 143,000 ราย และอาจมีผู้เสียชีวิตลงสัก 51,000 ราย.

ที่มา : ไทยรัฐ  4 กรกฎาคม 2556

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Credit : indianapublicmedia.org

Credit : indianapublicmedia.org

Red meat tied to worse colon cancer outcomes: study

By Andrew M. Seaman

NEW YORK | Mon Jul 1, 2013 4:03pm EDT

(Reuters Health) – People who report eating the most red and processed meat before being diagnosed with colon cancer are more likely to die during the next eight years, according to a new study.

“It’s another important reason to follow the guidelines to limit the intake of red and processed meat,” said Marjorie McCullough, the study’s lead author from the American Cancer Society in Atlanta.

While the new study can’t prove eating red or processed meats – such as beef, hot dogs and sausages – causes colon cancer deaths, previous studies have found that eating the meats is tied to an increased risk of developing the cancer.

There’s less evidence, however, on how people’s diets after colon cancer diagnoses affect their chances of survival.

The U.S. National Institutes of Health estimates that about 143,000 Americans will be diagnosed with colon and rectal cancers in 2013, and about 51,000 people will die from them.

For the new research, McCullough and her colleagues used data from a different study on 184,000 Americans who didn’t have cancer between 1992 and 1993, and who were periodically asked about what they ate.

After excluding people, who had – among other things – multiple types of cancer, unverified diagnoses and missing information, the researchers had data on 2,315 men and women who were diagnosed with colon or rectal cancer between the start of the study and June 30, 2009.

Overall, 966 of them died between the start of the study and December 31, 2010.

The researchers found no link between how much red or processed meat a person ate after their diagnosis and their risk of death, but the amount of meat a person ate before their diagnosis was tied with their risk of dying during the study.

About 43 percent of the 580 people who ate about 10 servings of red or processed meat per week at the start of the study died during the follow up period. That compared to about 37 percent of the 576 people who ate about two servings per week.

The researchers also found that people who consistently ate more red or processed meat before and after their colon cancer diagnosis were more likely to die from that cancer during the study, compared to those who at the least before and after diagnosis.

‘THREE OR FOUR TIMES PER WEEK’

Dr. Jeffrey Meyerhardt, who wrote an editorial accompanying the new study in the Journal of Clinical Oncology, said it’s possible that the link between red and processed meats and colon cancer comes from cancer-causing compounds found in cooked meat or preservatives.

“The primary message is a confirmation that increased intake of red or processed meat can have detrimental effects on the development of colon cancer, the type of cancer and other health effects of patients in the long term,” Meyerhardt, a gastrointestinal oncologist at the Dana-Farber Cancer Institute in Boston, said.

McCullough said about three or four servings of red or processed meats per week is a good target for people.

“We’re not saying people need to be vegetarians. It’s really just limiting intake and making it more the exception than the rule,” she said.

Dr. Elisa Bandera, associate professor of epidemiology at Rutgers Cancer Institute of New Jersey in New Brunswick, said in an email to Reuters Health that maintaining a healthy weight, healthy diet and regular exercise likely has benefits for cancer prevention and survival.

But she cautioned that these are only findings from one study.

“We need more studies evaluating the impact of meat and other dietary factors on cancer survival before any recommendations can be made to cancer survivors,” wrote Bandera, who was not involved with the new study.

SOURCE: bit.ly/W1OrcD Journal of Clinical Oncology, online July 1, 2013.

SOURCE : www.reuters.com

กินผักผลไม้อายุยืน ยิ่งกว่ากินเนื้อสัตว์

thairath130610_002ผู้ที่กินเนื้อสัตว์แต่น้อย กินแต่ผักผลไม้เป็นหลัก มักจะไม่ค่อยเสียชีวิตภายในช่วงเวลาเฉพาะใดๆ

ดร.ไมเคิล ออลิช หัวหน้าคณะศึกษา มหาวิทยาลัยโลมา ลินดา ในแคลิฟอร์เนีย กล่าวเปิดเผยผลการศึกษาต่อไปว่า นับเป็นหลักฐานเพิ่มเติมแสดงถึงคุณประโยชน์ของการกินมังสวิรัติ ในการช่วยป้องกันโรคเรื้อรังและทำให้อายุยืนยาว เคยมีการศึกษาก่อนหน้านี้มาก่อนว่าผู้ที่กินผักผลไม้เป็นหลักมักจะไม่ค่อยเสียชีวิตด้วยโรคหัวใจ หรือสาเหตุอื่นใดในช่วงเวลาเฉพาะใดๆ

การศึกษาครั้งใหม่ได้ทำจากข้อมูลของคนในอเมริกาจำนวน 73,308 คน เมื่อช่วงระยะเวลาระหว่าง พ.ศ.2545 และ 2550 ผลปรากฏว่า โดยรวมแล้วผู้ที่กินเนื้อสัตว์ ใน 1,000 คนในแต่ละปี จะเสียชีวิตลง 7 คน ในขณะที่ผู้ที่กินผักผลไม้ส่วนใหญ่ ใน 1,000 คน จะเสียชีวิตลงแค่ 5-6 คน โดยเฉพาะเพศชาย จะเป็นผู้ได้ประโยชน์สูงสุดจากการกินผักผลไม้.

ที่มา : ไทยรัฐ 10 มิถุนายน 2556

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The health benefits of eating low-fat diets based on vegetables, whole grains and fruit include lower blood pressure and improved cholesterol levels

The health benefits of eating low-fat diets based on vegetables, whole grains and fruit include lower blood pressure and improved cholesterol levels

Are vegetarian diets secret to long life? People who avoid meat have better health due to lower blood pressure

  • Study shows vegetarians 12% less likely to die than meat-eaters
  • Ingredients in red meat linked to increased risk of cancer and high blood pressure
  • Vegetarians more likely to drink less, smoke less and exercise more

By JENNY HOPE MEDICAL CORRESPONDENT

PUBLISHED: 23:21 GMT, 3 June 2013 | UPDATED: 23:46 GMT, 3 June 2013

Vegetarians live longer because of their diet – with men reaping the most benefits, claim researchers.

They found a cut in death rates for people eating vegetarian diets compared with non-vegetarians in a study of more than 70,000 people.

Over a six-year period, vegetarians were 12 per cent less likely to die from any cause, says a report published Online First by JAMA Internal Medicine.

It is thought the benefits come from lower blood pressure and improved cholesterol levels in people eating low-fat diets based on vegetables, whole grains and fruit.

Vegetarian diets have been linked to lower risk for several chronic diseases, including high blood pressure, metabolic syndrome, diabetes and heart disease.

An estimated three million Britons, around five per cent, are vegetarian and never eat meat or fish, including superstar musician Paul McCartney and his fashion designer daughter Stella McCartney.

Dr Michael Orlich, of Loma Linda University in California, and colleagues examined all-cause and cause-specific death rates in a group of 73,308 men and women Seventh-day Adventists.

Researchers assessed dietary patients using a questionnaire that classified them into five groups: nonvegetarian, semi-vegetarian, pesco-vegetarian (includes seafood), lacto-ovo-vegetarian (includes dairy and egg products) and vegan (excludes all animal products).

The study said vegetarian groups tended to be older, more highly educated and more likely to be married, to drink less alcohol, to smoke less, to exercise more and to be thinner.

Previous research has suggested vegetarian diets may extend life expectancy compared with meat-eating, but many of the studies have been small.

In the latest study there were 2,570 deaths among the study participants during an average follow-up time of almost six years.

There was a 12 per cent lower risk of dying from any cause for vegetarians compared with non-vegetarians.

Men fared better, as they benefited from a significant reduction in deaths from cardiovascular disease and ischaemic heart disease.

In women, there were no significant cuts in these categories of deaths.

The report said ‘These results demonstrate an overall association of vegetarian dietary patterns with lower mortality compared with the non-vegetarian dietary pattern.

‘They also demonstrate some associations with lower mortality of the pesco-vegetarian, vegan and lacto-ovo-vegetarian diets specifically compared with the non-vegetarian diet.’

The main reason for the difference is thought to be the effect of a low-fat vegetarian diet on cholesterol and blood pressure, partly through avoidance of red meat and also from higher consumption of vegetables.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer.

These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

Eating more vegetables and fruit may also help through their antioxidant effects, combating harmful naturally occurring chemicals in the body.

Official advice from the Department of Health in 2010 said cutting down on red meat could reduce the risk of bowel cancer.

Liz O’Neill, head of communications at the Vegetarian Society said ‘With higher intakes of fresh vegetables, pulses and other plant-foods, it seems obvious to many that balanced vegetarian diets are healthier than those reliant on meat, but we do not need to rely on gut instinct with so much hard evidence of that health advantage, both in the UK and abroad.

‘This new American study is significant because the nature of the community studied (Seventh Day Adventists) means that even the meat eaters included were leading a relatively health-conscious lifestyle.

‘The reported 12 per cent reduction in mortality was directly associated with being vegetarian, rather than having a healthy balanced diet.

‘Similarly UK studies indicate that vegetarians have lower rates of cancer and significantly lower (32 per cent less) rates of heart disease which are major causes of death in Britain.’

Findings from the largest British study of 45,000 Britons earlier this year found vegetarians have healthier hearts than people who eat meat or fish.

They were one-third less likely to need hospital treatment for heart disease or die from it.

SOURCE: www.dailymail.co.uk

 

อยากแข็งแรงตอนแก่ จงเลี่ยงอาหารฝรั่ง

People who ate the most fried and sweet food, processed and red meat, white bread, butter and cream doubled their risk of premature death or ill health in old age

People who ate the most fried and sweet food, processed and red meat, white bread, butter and cream doubled their risk of premature death or ill health in old age

วารสารทางวิชาการ “แพทยสมาคมอเมริกัน” กล่าวว่า ถ้าหากอยากอายุยืน ควรจะหลีกเลี่ยงการกินอาหารแบบฝรั่ง ที่ล้วนแต่มัน ๆ

รายงานผลการศึกษาระยะยาว จากชายหญิงอังกฤษ 5,350 คน การกินอาหารทอดๆ และหวาน เช่น อาหารเนื้อแดงสำเร็จ ข้าวขัดขาว ของเนยนมไขมันสูง จะทำให้ความหวังที่จะอยู่ถึงแก่เฒ่าอย่างมีสุขภาพดี ต้องลดน้อยถอยลง

หัวหน้าคณะผู้ศึกษากล่าวแจ้งว่า “การละเว้นอาหารแบบตะวันตก จะช่วยให้บรรลุความแก่แต่แข็งแรง ปราศจากโรคเรื้อรังและยังคงช่วยเหลือตัวเองได้”.

ที่มา :  ไทยรัฐ 23 เมษายน 2556

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The research adds to evidence that Western style food is the reason why heart disease claims about 94,000 lives a year in the UK - more than any other illness

The research adds to evidence that Western style food is the reason why heart disease claims about 94,000 lives a year in the UK – more than any other illness

The Western diet really IS a killer: People who eat white bread, butter and red meat are most likely to die young 

  • Those who ate fried and unhealthy food had doubled risk of early death
  • Key culprits include red meat, white bread, butter, cream and sweet foods
  • Findings ‘help explain’ why heart disease is still the UK’s biggest killer

By ANNA HODGEKISS

PUBLISHED: 18:20 GMT, 16 April 2013

The typical Western diet, high in fat and sugar, really does lead to an early grave, new research suggests.

A study of more than 5,000 civil servants found those who ate the most fried and sweet food, processed and red meat, white bread and butter and cream doubled their risk of premature death or ill health in old age.

It adds to evidence that ‘Western style food’ is the reason why heart disease claims about 94,000 lives a year in the UK – more than any other illness.

The findings published in The American Journal of Medicine are based on a survey of British adults and suggest adherence to the diet increases the risk of premature death and disability later in life.

Lead researcher, Dr Tasnime Akbaraly, of the National Institute of Health and Medical Research in France, said: ‘The impact of diet on specific age-related diseases has been studied extensively, but few investigations have adopted a more holistic approach to determine the association of diet with overall health at older ages.’

She examined whether  diet, assessed in midlife, using dietary patterns and adherence to the Alternative Healthy Eating Index (AHEI), is associated with physical ageing 16 years later.

The AHEI is an index of diet quality, originally designed to provide dietary guidelines with the specific intention to combat major chronic conditions such as heart disease and diabetes.

Dr Akbaraly added: ‘We showed that following specific dietary recommendations such as the one provided by the AHEI may be useful in reducing the risk of unhealthy ageing, while avoidance of the “Western-type foods” might actually improve the possibility of achieving older ages free of chronic diseases.’

The researchers analysed data from the British Whitehall II cohort study and found following the AHEI can double the odds of reversing metabolic syndrome, a range of disorders known to cause heart disease and mortality.

They followed 3,775 men and 1,575 women from 1985-2009 with a mean age of 51 years.

Using a combination of hospital data, results of screenings conducted every five years, and registry data, investigators identified death rates and chronic diseases among participants.

At the follow up stage, just four per cent had achieved ‘ideal ageing’ – classed as being free of chronic conditions and having high performance in physical, mental and mental agility tests.

About 12 per cent had suffered a non-fatal cardiovascular event such as a stroke or heart attack, while almost three per cent had died from cardiovascular disease.

About three quarters were categorised as going through ‘normal ageing’.

The researchers said participants who hadn’t really stuck to the AHEI increased their risk of death, either from heart disease or another cause.

Those who followed a ‘Western-type diet’ consisting of fried and sweet food, processed food and red meat, refined grains, and high-fat dairy products, lowered their chances for ideal ageing.

SOURCE: dailymail.co.uk

เนื้อแดงอันตราย ทำลายหัวใจ

thairath130412_001การกินเนื้อวัวหรือเนื้อลูกแกะที่มีสีคล้ำ ถูกพบว่าอาจเป็นอันตรายกับหัวใจได้ เพราะว่ามีสารประกอบที่อาจเป็นสาเหตุทำให้เกิดโรคหลอดเลือดแดงตีบตันอยู่อย่างอุดม

วารสาร “การแพทย์ธรรมชาติ” ออนไลน์ของสหรัฐฯ รายงานว่า นักวิทยาศาสตร์ได้พบว่า เมื่อกินเนื้อแดงเข้าไปสารประกอบคาร์นิตีนในเนื้อจะถูกแบคทีเรียที่มีอยู่ในลำไส้ย่อยสลาย ทำให้เกิดผลที่ตามมา เกิดไขมันในเลือดสูง จึงเฉียดกรายกับโรคหัวใจสูงขึ้น นักโภชนาการเคยเตือนให้รู้อยู่แล้วว่าการได้สารคาร์นิตีนเป็นอันตราย ทั้งยังมีผลการศึกษาอยู่เป็นกอง เตือนว่าการกินเนื้อแดงประจำจะเป็นภัยแก่สุขภาพ

สารคาร์นิตีนเมื่อถูกย่อยจะกลายเป็นก๊าซ และโดนถูกตับเปลี่ยนให้เป็นสารเคมี ซึ่งถูกพบว่า เกี่ยวพันกับไขมันที่สะสมอยู่ตามหลอดเลือด ที่เป็นเหตุของโรคหัวใจและการเสียชีวิต ดร.สแตนลีย์  ฮาเซน หัวหน้านักวิจัยของคลินิกคลีฟแลนด์ของสหรัฐฯ กล่าวว่า “ผลการค้นพบยืนยันความเห็นที่ว่ายิ่งกินเนื้อแดงน้อยเท่าไร ก็ยิ่งดีเท่านั้น”.

ที่มา : ไทยรัฐ  12 เมษายน  2556

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In a study, meat eaters who ate steak showed a burst of a chemical that increases risk.

In a study, meat eaters who ate steak showed a burst of a chemical that increases risk.

Culprit in Heart Disease Goes Beyond Meat’s Fat

By GINA KOLATA
Published: April 7, 2013

It was breakfast time and the people participating in a study of red meat and its consequences had hot, sizzling sirloin steaks plopped down in front of them. The researcher himself bought a George Foreman grill for the occasion, and the nurse assisting him did the cooking.

For the sake of science, these six men and women ate every last juicy bite of the 8-ounce steaks. Then they waited to have their blood drawn.

Dr. Stanley Hazen of the Cleveland Clinic, who led the study, and his colleagues had accumulated evidence for a surprising new explanation of why red meat may contribute to heart disease. And they were testing it with this early morning experiment.

The researchers had come to believe that what damaged hearts was not just the thick edge of fat on steaks, or the delectable marbling of their tender interiors. In fact, these scientists suspected that saturated fat and cholesterol made only a minor contribution to the increased amount of heart disease seen in red-meat eaters. The real culprit, they proposed, was a little-studied chemical that is burped out by bacteria in the intestines after people eat red meat. It is quickly converted by the liver into yet another little-studied chemical called TMAO that gets into the blood and increases the risk of heart disease.

That, at least, was the theory. So the question that morning was: Would a burst of TMAO show up in people’s blood after they ate steak? And would the same thing happen to a vegan who had not eaten meat for at least a year and who consumed the same meal?

The answers were: yes, there was a TMAO burst in the five meat eaters; and no, the vegan did not have it. And TMAO levels turned out to predict heart attack risk in humans, the researchers found. The researchers also found that TMAO actually caused heart disease in mice. Additional studies with 23 vegetarians and vegans and 51 meat eaters showed that meat eaters normally had more TMAO in their blood and that they, unlike those who spurned meat, readily made TMAO after swallowing pills with carnitine.

“It’s really a beautiful combination of mouse studies and human studies to tell a story I find quite plausible,” said Dr. Daniel J. Rader, a heart disease researcher at the University of Pennsylvania School of Medicine, who was not involved in the research.

Researchers say the work could lead to new treatments for heart disease — perhaps even an antibiotic to specifically wipe out the bacterial culprit — and also to a new way to assess heart disease risk by looking for TMAO in the blood.

Of course, critical questions remain. Would people reduce their heart attack risk if they lowered their blood TMAO levels? An association between TMAO levels in the blood and heart disease risk does not necessarily mean that one causes the other. And which gut bacteria in particular are the culprits?

There also are questions about the safety of supplements, like energy drinks and those used in body building. Such supplements often contain carnitine, a substance found mostly in red meat.

But the investigators’ extensive experiments in both humans and animals, published Sunday in Nature Medicine, have persuaded scientists not connected with the study to seriously consider this new theory of why red meat eaten too often might be bad for people.

Dr. Frank Sacks, a professor of cardiovascular disease prevention at the Harvard School of Public Health, called the findings impressive. “I don’t have any reason to doubt it,” he said, “but it is kind of amazing.”

Lora Hooper, an associate professor of immunology and microbiology at the University of Texas Southwestern Medical Center, who follows the Paleo diet, heavy on meat, exclaimed, “Yikes!”

The study does not mean that red meat is entirely bad or that it is best to avoid it entirely, said Dr. Hazen, the lead researcher. Dr. Hazen is the chairman of the department of cellular and molecular medicine at the Lerner Research Institute of the Cleveland Clinic, a nonprofit academic medical center. Meat contains protein, for example, and B vitamins, which are both essential for health. But the study’s findings indicated that the often-noticed association between red meat consumption and heart disease risk might be related to more than just the saturated fat and cholesterol in red meats like beef and pork.

Dr. Hazen began his research five years ago with a scientific fishing expedition. He directs a study of patients who come to the Cleveland Clinic for evaluations. Over the years, there have been 10,000. All were at risk for heart disease and agreed to provide blood samples and to be followed so the researchers would know if any patient had a heart attack or died of heart disease in the three years after the first visit. Those samples enabled him to look for small molecules in the blood to see whether any were associated with heart attacks or deaths.

That study and a series of additional experiments led to the discovery that a red meat substance no one had suspected — carnitine — seemed to be a culprit. Carnitine is found in red meat and gets its name from the Latin word carnis, the root of carnivore, Dr. Hazen said. It is also found in other foods, he noted, including fish and chicken and even dairy products, but in smaller amounts. Red meat, he said, is the major source, and for many people who eat a lot of red meat, it may be a concern.

The researchers found that carnitine was not dangerous by itself. Instead, the problem arose when it was metabolized by bacteria in the intestines and ended up as TMAO in the blood.

That led to the steak-eating study. It turned out that within a couple of hours of a regular meat-eater having a steak, TMAO levels in the blood soared.

But the outcome was quite different when a vegan ate a steak. Researchers had hypothesized that vegans would not have as many of the gut bacteria needed to make TMAO, and indeed virtually no TMAO appeared in the vegan’s blood after he consumed a steak.

“We did not expect to see such a dramatic difference,” Dr. Hazen said.

Then researchers gave meat eaters doses of antibiotics to wipe out almost all of their gut bacteria. After that, they no longer had TMAO in their blood either after consuming red meat or carnitine pills. That meant, he said, that the effect really was because of gut bacteria.

Researchers then tried to determine whether people with high blood carnitine or TMAO levels were at higher heart disease risk. They analyzed blood from more than 2,500 people, asking if carnitine or TMAO levels predicted heart attacks independently of traditional risk factors like smoking, high cholesterol and blood pressure. Both carnitine and TMAO did. But upon further analysis, they discovered that the effect was solely because of TMAO.

The researchers’ theory, based on their laboratory studies, is that TMAO enables cholesterol to get into artery walls and also prevents the body from excreting excess cholesterol.

But what is it about carnitine that bacteria like? The answer, Dr. Hazen said, is that bacteria use it as a fuel.

He said he worries about carnitine-containing energy drinks. Carnitine often is added to the drinks on the assumption that is will speed fat metabolism and increase a person’s energy level, Dr. Hazen said.

Dr. Robert H. Eckel, a professor of medicine at the University of Colorado and a past president of the American Heart Association, worried about how carnitine might be affecting body builders and athletes who often take it because they believe it builds muscle.

Those supplements, Dr. Hazen said, “are scary, especially for our kids.”

Dr. Hazen, though, has taken his findings to heart. He used to eat red meat several times a week, about 12 ounces at a time. Now, he said, he eats it once every two weeks and has no more than 4 to 6 ounces at a time.

“I am not a vegan,” Dr. Hazen said. “I like a good steak.”

SOURCE : nytimes.com

คนชอบกินเนื้อต้องระวัง มะเร็ง-หัวใจ คร่าชีวิต

แม้จะมีผลวิจัยหลายชิ้นก่อนหน้านี้ ระบุว่า การกินเนื้อสัตว์มากๆ มีผลเกี่ยวข้องกับการป่วยและเสียชีวิตด้วยโรคมะเร็งและโรคหัวใจ โดยล่าสุด ศ.ดร.แฟรงค์ บี ฮู จากมหาลัยฮาร์วาร์ด สหรัฐอเมริกา ได้เผยผลวิจัยชิ้นแกะกล่อง สมทบผลงานวิจัยชิ้นก่อนๆ ให้มีน้ำหนักมากยิ่งขึ้น

ผลวิจัยของ ศ.ดร.แฟรงค์ ศึกษาจากแบบสอบถามเกี่ยวกับสุขภาพและอาหารของผู้ตอบทั้งชาย-หญิง รวม 121,342 ราย ระหว่างปี ค.ศ. 1980-2006 กระทั่งได้โอกาสวิเคราะห์ข้อมูลจึงพบว่า ปัจจุบันผู้ตอบแบบสอบถามในจำนวนดังกล่าว เสียชีวิตไปแล้ว 23,926 ราย

โดยสองหมื่นกว่ารายที่เสียชีวิตไปนั้น ป่วยและเสียชีวิตด้วยโรคหัวใจและหลอดเลือด 5,910 ราย และโรคมะเร็ง 9,464 ราย

ทั้งนี้ ศ.ดร.แฟรงค์ ระบุว่า ผู้ที่ชื่นชอบการกินเนื้อสัตว์มาก แต่ออกกำลังกายน้อยและไม่ได้มีกิจวัตรที่ต้องใช้พลังงานมากสักเท่าไหร่ ประกอบกับมีน้ำหนักตัวเพิ่มขึ้นเรื่อยๆ แถมยังรวมกับพฤติกรรมสูบบุหรี่ จะเพิ่มความเสี่ยงป่วยและตายจากโรคหัวใจและหลอดเลือด ร้อยละ 16 และมีโอกาสเสี่ยงถูกโรคมะเร็งคร่าชีวิต เพิ่มขึ้นร้อยละ 10 

ซ้ำร้าย ถ้าชอบกินเบค่อนด้วย จะยิ่งเพิ่มความเสี่ยงป่วยตายด้วยโรคหัวใจและหลอดเลือด อีกร้อยละ 21 และเพิ่มเสี่ยงเป็นมะเร็งแล้วม่องเท่ง ร้อยละ 16

อย่างไรก็ตาม หากกินเนื้อสัตว์ลดลงครึ่งหนึ่ง ศ.ดร.แฟรงค์ ชี้ว่า สามารถลดความเสี่ยงจากการตายด้วยสองโรคข้างต้นได้ โดยผู้ชายจะมีความเสี่ยงลดลง ร้อยละ 9.3 ขณะที่ผู้หญิงลดลง ร้อยละ 7.6

เป็นอันว่า ถ้าไม่อยากป่วยตายเพราะโรคมะเร็งกับโรคหัวใจ กินอาหารทุกหมวดหมู่ให้ครบ เน้นผักผลไม้ ยิ่งปลอดสารยิ่งดีนักแล.

ทีมเดลินิวส์ออนไลน์
takecareDD@gmail.com

ที่มา: เดลินิวส์  20 มีนาคม 2555

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กินเนื้อแดงไม่มีมันบั่นทอนอายุให้สั้น เปิบปลากับไก่ต่อลมหายใจให้ยาว – ข่าวไทยรัฐออนไลน์

 

โรงเรียนแพทย์ฮาร์วาร์ดประกาศว่า ผู้ที่กินเนื้อแดงที่ไม่มีไขมันเป็นอาหารมากๆ จะมีอายุขัยสั้น หากรักตัวกลัวตาย ควรเปลี่ยนมากินปลา ไก่ หรือถั่วต่างๆ แทน จะสามารถหนีให้ห่างไกลได้

นักวิจัยได้พบจากการศึกษาผู้คนไม่ต่ำกว่า 120,000 คน พบว่า การกินเนื้อแดงที่ไม่มีไขมัน จะยิ่งเสี่ยงกับการตายด้วยโรคมะเร็งและโรคหัวใจหนักขึ้น การกินอาหารประจำวันที่มีเนื้อแดงไม่ได้แปรรูป จะทำให้เสี่ยงการเสียชีวิต เร็วขึ้นอีกร้อยละ 13 เสียชีวิตด้วยโรคหัวใจและหลอดเลือด เพิ่มขึ้นอีกร้อยละ 13 ด้วยโรคมะเร็งขึ้นอีกร้อยละ 10 หากเป็นเนื้อแดงที่แปรรูปแล้ว ก็จะทำให้เสี่ยงกับการเสียชีวิตเร็วขึ้นอีกเป็นร้อยละ 20 จากโรคหัวใจร้อยละ 21 และจากโรคมะเร็ง ร้อยละ 16 โดยเนื้อแดงที่แปรรูปแล้วจะก่อความเสี่ยงสูงกว่าที่ไม่ได้แปรรูป เมื่อเทียบกันตามส่วนพวกเขาได้ตั้งข้อสังเกตว่า สาเหตุที่ทำให้ความเสี่ยงต่อโรคสูงขึ้น อาจจะเป็นเพราะไขมันชนิดอิ่มตัวที่มีอยู่ในเนื้อแดง และสารโซเดียมในเนื้อแดงแปรรูปที่ก่อให้เกิดผลกับความดันโลหิต.

ที่มา:  ไทยรัฐ 20 มีนาคม 2555

 

 

Risk: Eating processed red meat raises your chances of dying from heart disease or cancer dramatically

Eating red meat regularly ‘dramatically increases the risk of death from heart disease’

By DAILY MAIL REPORTER

PUBLISHED: 20:07 GMT, 12 March 2012 | UPDATED: 01:29 GMT, 14 March 2012

Two rashers of bacon a day raises the odds of dying from heart  disease and cancer by 20 per cent, a study has claimed.

While red meat has been blamed for health problems before, the large-scale American study is one of the first to link it to a higher risk of dying.

The data, from more than 120,000 men and women who were tracked for almost 30 years, was analysed by the Harvard School of Public Health in Boston.

Almost 24,000 people died during the course of the study, and it was estimated that between 7.6 per cent and 9.3 per cent of these could have been avoided if everyone  taking part had eaten half a helping of red meat less a day.

One helping equated to 85g – roughly two slices of bacon or one sausage.

A striking association was seen between consumption of red meat and premature death.

Each daily serving of unprocessed red meat, equivalent to a helping of beef, lamb or pork about the size of a deck of cards, raised the risk of death 13per cent, while processed meat increased it by 20per cent.

When deaths were broken down into specific causes, eating any kind of red meat increased the chances of  dying from heart disease by 16 per cent and of cancer by 10 per cent.

Processed red meat raised the risk of heart disease and cancer deaths by 21 per cent and 16 per cent respectively.

A daily serving of unprocessed red meat raised the risk of death 13 per cent. However it remains a significant source of essential nutrients such as iron, zinc, selenium, B vitamins and vitamin D

Senior author Professor Frank Hu, from Harvard School of Public Health in Boston, US, said: ‘This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death.

‘On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity (illness) and mortality.’

The study found that cutting red meat out of the diet led to significant benefits.

Replacing one serving of red meat with an equivalent serving of fish reduced mortality risk by 7 per cent.

For poultry an even bigger risk reduction of 14 per cent was seen.

Legumes and low-fat dairy products lowered the risk by 10 per cent, whole grains by 14 per cent and nuts by 19 per cent.

Halving red meat consumption could have prevented 9.3per cent of deaths of men and 7.6 per cent of women taking part in the study, said the scientists.

The researchers came to their conclusions after taking account of known chronic disease risk factors such as age, body weight, physical activity and family history.

Cancer prevention charity the World Cancer Research Fund  (WCRF) recommends that people avoid processed meat entirely and limit their consumption of red meat to 500 grams a week.

Dr Rachel Thompson, the charity’s deputy head of science, said: ‘This study strengthens the body of evidence which shows a link between red meat and chronic diseases such as cancer and heart disease. The research itself seems solid and is based on two largescale cohort studies monitored over a long period of time.

‘The study calculates that lives would be saved if people replaced red meat with healthy protein sources such as fish, poultry, nuts and legumes and we would like to see more people replacing red meat with these type of foods.’

The findings were challenged by Dr Carrie Ruxton from the Meat Advisory Panel (MAP), an expert body funded by the meat industry.

She said: ‘This US study looked at associations between high intakes of red meat and risk of mortality, finding a positive association between the two. However, the study was observational, not controlled, and so cannot be used to determine cause and effect.

‘The authors’ conclusion that swapping a portion of red meat for poultry or fish each week may lower mortality risk was based only on a theoretical model. This conflicts with evidence from controlled trials.’

Dr Ruxton pointed out that meat and meat products were significant sources of essential nutrients such as iron, zinc, selenium, B vitamins and vitamin D.

In the UK, red meat was ‘critically important’ to zinc intake, contributing 32per cent of the total for men and 27 per cent for women.

Red meat also contributed around 17 per cent of total dietary iron intake in the UK.

Dr Ruxton added: ‘In summary, this paper should not be used to dissuade people from reducing their current intake of red meat when it provides essential nutrients that are required as part of a healthy balanced diet.’

data from: dailymail