La carne roja aumenta el riesgo de diabetes (21/06/2013) | Unión Vegetariana Española

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La carne roja aumenta el riesgo de diabetes (21/06/2013)

Las personas que incrementan la ingesta de carne roja aumentan de peso y crece su riesgo de diabetes, según un nuevo estudio publicado por la American Medical Association. Los investigadores analizaron los datos de 149.143 participantes del estudio Health Professionals Follow-up, el estudio Nurses' Health y el estudio Nurses' Health II, y encontraron que un incremento de más de media ración de carne roja por día aumentaba el riesgo de diabetes tipo 2 en un 48 por ciento. Reducir la ingesta de carne roja resultaba en pérdida de peso y un menor riesgo de diabetes.

Texto original: 

 

Red Meat Increases Diabetes Risk
People who increase their red meat intake gain weight and increase their risk for diabetes, according to a new study published by the American Medical Association. Researchers analyzed the data of 149,143 participants from the Health Professionals Follow-up Study, the Nurses’ Health Study, and the Nurses’ Health Study II and found that an increase of more than half of a serving of red meat per day increased the risk for type 2 diabetes by 48 percent. Decreasing red meat intake resulted in weight loss and a decreased risk for diabetes.
Referencia del estudio: 

Pan A, Sun Q, Berstein AM, Manson JE, Willett WC, Hu FB. Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus. JAMA Intern Med. Published ahead of print June 17, 2013.

Fuente: www.pcrm.org, 21-6-2013

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