Too Much of Red Meat Increases Body’s Biological Age
Old Age Meat
A study published in the journal, Aging, states that a diet containing too much red meat and not enough fruits and vegetables could increase the body’s biological age and contribute to health problems.
The research undertaken by researchers from the University of Glasgow studied people from the most deprived to the least deprived areas covered by NHS Greater Glasgow. The findings show that a moderate increase in serum phosphate levels caused by red meat consumption and neglect of proper diet increases biological age as compared to chronological age.
The study showed that accelerated biological ageing and diet-related phosphate levels among the most deprived males were directly related to their frequency of red meat consumption. This in turn was linked to reduced kidney function and chronic kidney disease. “Our observations indicate that elevated red meat consumption has adverse effects amongst deprived males, who already have a poor diet and eat less fruit and vegetables than recommended,” said Professor Paul Shiels from the university’s Institute of Cancer Sciences. “Indeed, it is notable that these effects are not apparent among less deprived males, or in females, especially in the context of a more balanced diet,” he added.