Gladstone Institute of Cardiovascular Disease

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Processed meat contributes more to heart disease

New research from the medical journal Circulation found that eating as little as 2 ounces of processed meat per day increased the risk of heart disease by 42 percent and the risk of diabetes by 19 percent, but unprocessed red meat such as steak or roast did not carry the same risk. UCSF cardiologist Rita Redberg, MD, explained on a May 17 segment on KPIX-TV that the increased heart disease and diabetes risk from processed meats is likely attributable to the added salt and nitrates.

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