Red meat: Why is it healthy?

Monday, researchers at the Harvard School of Public Health published the results of the study show that the consumption of red meat is associated with an increased risk of premature death. The more red meat - beef, pork or lamb, for the purposes of research - the study participants reported eating, they were more likely to die during the time period of data collection been carried out (over 20 years).
First, the consumption of red meat has been associated with the incidence of heart disease. Saturated fats and cholesterol in beef, pork and lamb are believed to play a role in the risk of coronary heart disease. The type of iron found in red meat, known as heme, has also been linked to heart attacks and heart disease death. Sodium in processed meats may increase blood pressure, which is a risk factor for heart disease. Other chemicals used in processed meats may play a role in heart disease, damaging blood vessels.

Meat also been associated with an increased risk of colorectal cancer and others. Again, the heme iron could be a culprit - which is more easily absorbed into the body than other forms of iron, and can cause oxidative damage to cells - like compounds could be created when meat is cooked at high temperatures . Preservatives used in processed meats may also play a role, the scientists said, because they turn into cancer-causing compounds in the body.