After the WHO warned of the evils of consumption of red meat and sausages jumped alarms. Balancing taste safe. Never a steak, goodbye to the ground between friends, above all, Argentines boast of our flesh and we have a large annual consumption. WHO it was crucial and these are the foods that fall into condemnation:
Red meat que se refiere a todos los tipos de carnes de músculo de mamíferos tales como carnes de res, veal, pig, cordero, ram, horse and goat.
Processed meats que se refiere a carnes que han sido transformadas a través de salazón, healing, fermentation, smoked or other processes to enhance the flavor or improve conservation. Most processed meats contain pork or beef, but they may also contain other red poultry, viscera or meat byproducts as blood.
In any case, It is important to remember that the additional risk of these foods for one person is limited. As it recognized by even the IARC (International Agency for Research on Cancer) in a statement, specific, estimated daily intake 50 grams of processed meat increases the risk of colorectal cancer 18%. But this consumption must be continuous, during years, to have that effect. This means that the risk to an individual is small but increases with the amount consumed, explica Kurt Straif, responsible for the study monograph WHO. Given the high consumption of these foods in many countries, adding that "there is an impact on the overall incidence of cancer important to public health".
Then we calculate: How many servings consumed these products? Two or three sausages per day, three or four slices of bologna or salami or ham Milan?, Do you eat a hamburger per day? And if you do not consume these products every day: Do you eat one or two servings of beef per day?
In either case it is important to mention that excessive daily allowance of any of these products would be the problem.
If we incorporated in our weekly feeding two or three times meats in amounts of no more than 200 much we would lower the risk grams, if we replace animal protein with vegetable protein such as soy, legumes or gluten (Seitan) not only lower the risk of cancer but also reduce cardiovascular risk, as we drove down rates of saturated fat and cholesterol famous.
If we incorporate fish two or three times a week and we reduce cancer risk, what is more important, the incorporation of vegetable fiber: vegetables and fruits of all kinds and vintage (3 fruit per day and 2 vegetable servings) and, at least, one of those servings should be raw. This will help clean our colon waste, It is helping to lower the risks of cancer.
In a statement, the European Federation of Meat (CLITRAVI) warns that "not one specific food group itself that defines the risks associated with health, but the diet as a whole, along with some other factors ". In fact, ensure that the relative risk of colorectal cancer, from the consumption of meat products, It is less than that produced by other risk factors such as diseases of the colon, lack of physical activity and snuff. And environmental factors such as indoor and outdoor air, Pollutants, and soil contaminants and water, They have shown much higher values of risk in various cancers.
Responsible for healthy eating recommend, also, return to the sources of healthy home cooking using methods and avoiding fast foods containing these foods in question.
Lic. Sandra Villarreal
Area of Nutrition
La Posada del Qenti