Red Meat Intake Linked to Common Bowel Condition
TEHRAN (Tasnim) - A high dietary intake of red meat, particularly of the unprocessed variety, is linked to a heightened risk of developing the common inflammatory bowel condition, diverticulitis, a new research revealed.
Diverticulitis occurs when the small pockets or bulges lining the intestine (diverticula) become inflamed. It is relatively common, accounting for more than 200,000 hospital admissions every year in the US at an annual cost of $US 2 billion, according to the research published in the journal Gut.
New cases of the condition are on the rise, particularly among younger people. And around 4% of those affected will develop severe or long term complications.
The research team assessed the potential impact of total dietary red meat, poultry, and fish intake on the risk of developing diverticulitis in nearly 46,500 men, taking part in the Health Professionals Follow up Study.
They were given nine options, ranging from 'never' or 'less than once a month,' to 'six or more times a day.'
During the 26 year monitoring period, some 764 men developed diverticulitis.
Those who ate higher quantities of red meat tended to use common anti-inflammatory drugs and painkillers more often; they smoked more; and they were less likely to exercise vigorously. Their fiber intake was also lower.
Those who ate more poultry and fish were more likely to exercise vigorously, take aspirin, and to smoke less.
But after taking account of these potentially influential factors, total red meat intake was associated with heightened diverticulitis risk.
Exactly how red meat intake might affect diverticulitis risk is not clear, and further research is required. But higher red meat consumption has been linked to the presence of inflammatory chemicals, such as C reactive protein and ferritin, as well as heart disease/stroke and diabetes, the researchers explained.
