Heart-Failure Risk Higher with Processed Meats

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Heart-Failure Risk Higher with Processed Meats

 The risk of both incident heart failure and HF mortality went up significantly over 12 years with rising intake of processed red meats such as sausages, cold cuts, and ham, among participants in the Cohort of Swedish Men, already considered to be consuming them at low to moderate levels. The elevated risks were independent of CV disease risk factors, MI history, calorie consumption, and intake levels of whole grains, fruits, vegetables, and fish.

The risk of new heart failure and of death from heart failure went up by a significant 8% and 38%, respectively, for every 50-g rise in daily processed-meat intake, report Dr Joanna Kaluza (Warsaw University of Life Sciences, Poland) and colleagues today in Circulation: Heart Failure.

Source

  1. Kaluza J, Åkesson A, Wolk A. Processed and unprocessed red meat consumption and risk of heart failure: A prospective study of men. Circ Heart Fail 2014; DOI:10.1161/CIRCHEARTFAILURE.113.000921. Available at:http://bit.ly/1pUbW2G.

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