Bin Sausages For A Longer Life, Say Harvard Scientists

New Year is the time when many cut certain foods out of their diet, and for this New Year’s Resolution you should probably be ditching the humble sausage, according to a new study. Researchers at the world renowned Harvard Medical School have claimed that replacing even a small amount of processed red meat for plant protein could lead to a much longer life. Exchanging a sausage at Sunday breakfast for a piece of wholegrain toast could reduce the risk of early death by 34%.

BMI Healthcare conducted an independent study on the subject, and revealed a startling lack of awareness around the risks of eating processed and red meat. The research reveals that under half, 39.5%, of the UK population are aware that eating red meat increases the risk of bowel cancer. Similarly, just 44% are aware that eating processed meat increases the risk.

The World Cancer Research Fund classifies red and processed meats as one of the causes of bowel cancer, with over half of cases, 54%, of the cancer each year in the UK being linked to lifestyle risk factors

Lee Dvorkin, Consultant General & Colorectal Surgeon at BMI The Cavell Hospital said: “There are factors relating to your lifestyle that are associated with an increased likelihood of bowel cancer development. The risks include eating processed and red meat, eating animal fat, sugar, alcohol, as well as smoking and obesity. A reduced risk has been noted in those who exercise and eat more fibre and pulses, so to reduce your risk these are steps you should take. The risk of bowel cancer increases as you get older - those aged 60 and older are most at risk of development and should be aware of the part they can play in reducing their risk.”



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