When it comes to lengthening one's life, vegetarians appear to be adhering to a lifestyle that fosters wellness and longevity, based on the results of a recent study.
According to Reuters Health, researchers from Harvard School of Public Health recently conducted an analysis of various types of red meat and their chemical components. They discovered that many of the protein compounds are carcinogenic and linked with chronic disease risk. So much so, that the more servings people eat of it, the more likely they are to die over a 20-year span.
Based on health statistics from 38,000 middle-aged men and another 84,000 women – who were tracked for between 22 and 28 years – for every extra serving of red meat men had, it increased their chance of dying prematurely by 16 percent from cardiovascular disease and 10 percent from dying from cancer. Researchers defined a serving as approximately three ounces of unprocessed meat and one hot dog or two slices of bacon.
Frank Hu, one of the study's lead authors, indicated that what came as a surprise is not that meat eaters are more likely to die from certain diseases but by how much the risk went up when serving size was taken into consideration.
"Even a small amount of red meat is associated with a significantly increased risk of mortality," said Hu, according to Reuters Health.
He added that while he's not calling for people to swear off meat entirely, it may behoove people to do a self-assessment as to how much meat they are eating and cut back by reducing their portion sizes.
Employers can help their workers realize their health goals by implementing health maintenance programs in association with the employee benefits they provide. This can serve as an effective complement to medical treatment services provided through health coverage.
