The health risks of eating red meat are already high, but changing the way you cook may help. It is not surprising that a new australian study links red meat to a variety of health risks, given the wealth of available evidence linking the two. However, the study reveals one of the reasons red meat increases this risk, while highlighting a potential way to reduce the risk: changing the way meat is cooked. As it turns out, barbecues aren’t that good for the human heart.
Although there is still some controversy, red meat is largely associated with health risks, mainly around heart risks. In collaboration with Keesan University, researchers at the University of South Australia have linked red meat to an increased risk of stroke, heart attack and cardiovascular disease as a whole.
The causes of health problems are reduced to compounds known as advanced glycation products, more commonly known as AGEs. People usually eat AGE from foods, some of which are more abundant, and the compound begins to accumulate in the body. These ADEs eventually interfere with cellular function in the body and are associated with an increased risk of diabetes complications, stroke and heart attack.
When comparing two different diets, the study found that people who ate whole grains, nuts, dairy products, and white meat cooked using non-roasted methods such as cooking and steaming had much higher levels of AGE in their blood than those who ate processed grains and large amounts of red meat.
The results suggest that people can reduce their risk of heart disease, as well as stroke and heart attack, by eating less red meat. If this is not possible, then the best way is to change the way they cook red meat from grilled and fried to slow and steamed.