Study Reveals Greater Protein Intake Increases Life Expectancy
A study published in the journal BMJ suggests that an increased intake of processed red meat increases the mortality risk by 13 per cent. Previous studies had concluded the link between consumption of red meat and cardiovascular problems and the recent study strengthens those findings further. The report published was drawn from observations collated by tracking the dietary habits of more than 80,000 men and women, highlighting the changes in their red meat intake.
The findings of the study reveal that even if a person increases the red meal intake by just one serving, the mortality risk for the person concerned is bound to increase significantly. While the processed red meat had a 13 per cent increased mortality risk from all reasons, the unprocessed meat, though better, had a 9 per cent chance of death due to all causes. The positive half of the report talks about how the alternate forms of protein like fish, eggs, nuts, and skinless poultry could increase life expectancy. Frank Hu, the senior author of this study, said that a longer study would further explain how vegetable intake and other forms of protein intake can significantly carve down the mortality rate which gets increased by processed red meat consumption.
Talking of cardiovascular troubles, another study states that long-term cardiovascular health issues can have an impact on brain as well. The study published in the Journal Of The American College Of Cardiology observed that the cognitive scores dropped down in a person after being diagnosed with a coronary heart disease. The person’s verbal memory and orientation of time were more or less better before the person was diagnosed. The study also lists out effective measures that can help keep a check on these effects that a coronary heart disease can possibly have on a human brain.
