For whatever the new finding & for Great health, I always encourage you to eat less Red Meat..
Red meat consumption raises risk of inflammatory arthritis?
02/12/2004 - High level red meat consumption could be a novel risk factor in developing inflammatory arthritis, say UK researchers, or it may act as a marker for people with an increased risk from other lifestyle causes, reports Lindsey Partos.
After adjusting for smoking and other possible dietary factors, participants with the highest level of red meat consumption in the trial of 25,000 men and women had a two-fold risk of rheumatoid arthritis.
"It may be that the high collagen content of meat leads to collagen sensitisation and consequent production of anticollagen antibodies, most likely in a subgroup of susceptible individuals," said the study authors led by Professors Alan Silman and Deborah Symmons at the University of Manchester.
Routinely eating burgers and steak, however, may only influence people with a predisposition for RA as the reasons behind the influence remain unclear.
The British team suggest consumption may be linked to either additives or even infectious agents, but again, ‘there is no evidence as to what might be important in relation to RA’.
"It is unclear whether the association is a causative one," said Dr Pattison, one of the study authors.
Red meat consumption (beef, pork and lamb) in the UK has rebounded to pre-BSE levels with consumers eating 43.2 kilos per year, per head, or a total of 2.6 million tonnes. In 1996, at the height of the BSE crisis, consumption dipped to 2.3 million tonnes.
Inflammatory arthritis is a common early sign of rheumatoid arthritis (RA), a chronic inflammatory disease of the immune system, linked to a combination of genetic and environmental factors. Read More....
Red meat consumption raises risk of inflammatory arthritis?
Red meat consumption raises risk of inflammatory arthritis?
02/12/2004 - High level red meat consumption could be a novel risk factor in developing inflammatory arthritis, say UK researchers, or it may act as a marker for people with an increased risk from other lifestyle causes, reports Lindsey Partos.
After adjusting for smoking and other possible dietary factors, participants with the highest level of red meat consumption in the trial of 25,000 men and women had a two-fold risk of rheumatoid arthritis.
"It may be that the high collagen content of meat leads to collagen sensitisation and consequent production of anticollagen antibodies, most likely in a subgroup of susceptible individuals," said the study authors led by Professors Alan Silman and Deborah Symmons at the University of Manchester.
Routinely eating burgers and steak, however, may only influence people with a predisposition for RA as the reasons behind the influence remain unclear.
The British team suggest consumption may be linked to either additives or even infectious agents, but again, ‘there is no evidence as to what might be important in relation to RA’.
"It is unclear whether the association is a causative one," said Dr Pattison, one of the study authors.
Red meat consumption (beef, pork and lamb) in the UK has rebounded to pre-BSE levels with consumers eating 43.2 kilos per year, per head, or a total of 2.6 million tonnes. In 1996, at the height of the BSE crisis, consumption dipped to 2.3 million tonnes.
Inflammatory arthritis is a common early sign of rheumatoid arthritis (RA), a chronic inflammatory disease of the immune system, linked to a combination of genetic and environmental factors. Read More....
Red meat consumption raises risk of inflammatory arthritis?
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