Livestock of cowbass and sausages suggests risk of early death in heart disease and vessels. At the same time, such a connection was not revealed with the unspoiled chervonim meat or the bird.

134,297 people from 21 lands on five continents, for which the last ones considered data on the preservation of meat and heart disease.

Following the participants for more than ten years, the last ones showed that saving 150 grams or more of chopped meat for a day was associated with an increase in the risk of heart disease by 46 years and the risk of death 51 thousand.

Prote sledniks also showed that the pacification of unbroken meat can have a neutral impact on health.

“Prove the connection between the diseases of the meat and the heart-judgmental illnesses are super friendly. We would like to better understand the relationship between unshaven red meat, birds and shattered meat with serious heart disease and death,” said the doctor, the first author of the book and assistant professor at the Aga Khan University in Karach i, Pakistan.

“The abundance of recent data suggests that consuming a small amount of uncooked meat as part of a healthy diet is unlikely to be poor,” said Mahshid Dehgan, graduate of the Population Health Institute (PHRI) at McMaster University. a.

The authors note that additional research can improve the understanding of mutual understanding between meat and health outcomes. For example, unknowingly, as participants in the study of less meat or meat, and the quality of these products was different in different lands.

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