Li Hua (pseudonym) and Grandpa Wang, they live a simple and fulfilling life every day. However, they often disagree with each other over their eating habits.
Li Hua (not her real name) is a staunch vegetarian who believes in the health benefits of a vegetarian diet, so her table is always filled with colorful vegetables and legumes.
On the contrary, Grandpa Wang is a man who loves meat. Whenever he saw meat delicacies, he would be greedy, thinking that how could a full meal be considered without meat?
Arguments between them often play out at the dinner table, with Li Hua (not her real name) always trying to convince Grandpa Wang to cut back on his meat intake, but Grandpa Wang remains unmoved, insisting that his eating habits are the right choice.
The battle between meat and vegetarianism is not only between them, but also a topic of longevity around the world. So, which eating habit is more conducive to health and longevity?
01. Vegetarian and meat-eating people who live longer
As the most important dietary choices in people's daily life, meat and vegetarian diet are directly related to health and longevity. Globally, there are differences in longevity between vegetarians and meat-loving people. On this issue, the scientific community has always had different views and research results.
According to research, vegetarians are healthier overall with biomarkers that reflect a person's health status, and vegetarians have a relatively lower risk of death. Other studies have found that vegetarians generally live longer than meat eaters, about 3.5 years longer on average.
Although a vegetarian diet has shown great advantages in terms of longevity, it does not mean that you can stay healthy by eating only a vegetarian diet for a long time. In fact, long-term vegetarianism may lead to malnutrition, especially in the elderly population. With any single dietary pattern, there is a risk of nutritional imbalance.
02. Can eating meat cause cancer for a long time?
The relationship between meat consumption and cancer has long been in the spotlight. It has been suggested that long-term consumption of meat, especially red meat and processed meat, may increase the risk of cancer. Whether this view is valid or not is worth exploring in depth.
The International Agency for Research on Cancer (IARC) has evaluated the effects of red meat on cancer. In its report, processed meat products are classified as "Group 1 carcinogens", while red meat is classified as "Group 2A carcinogens". This does not mean that long-term consumption of meat will inevitably lead to cancer.
While processed meat products are thought to increase the risk of cancer, it doesn't mean that everyone will get cancer as a result. In fact, the classification of carcinogens is mainly based on the sufficiency of scientific evidence, rather than the strength of carcinogenic ability.
The risk of colorectal cancer from an individual's consumption of processed meat products is actually very small and almost negligible.
The occurrence of cancer is affected by a variety of factors such as genetics, lifestyle habits, and dietary habits. Therefore, a food cannot simply be considered as the sole cause of cancer. Moderate consumption of meat, combined with a healthy lifestyle, is one of the important measures to prevent cancer.
Based on the available scientific evidence, although long-term consumption of meat may increase some cancer risk, it does not mean that cancer can be avoided by eating meat altogether.
Moderate intake of meat, combined with a healthy lifestyle, such as eating more fruits and vegetables, and maintaining moderate exercise, is an important way to maintain good health.
03. These 3 types of people try to eat less meat
Patients with hyperlipidemia: Hyperlipidemia is a common chronic disease in which patients have high levels of cholesterol and fat in their blood. Excessive intake of meat may increase fat intake, leading to further elevations in blood lipids and exacerbating symptoms.
Suggested measures: Patients with hyperlipidemia should minimize the intake of high-fat meat and choose low-fat, high-protein foods, such as fish and legumes.
Patients with gout: Gout is a disorder caused by a disorder of uric acid metabolism, often presenting with joint pain and swelling. Meat foods are high in purines, and excessive intake may lead to an increase in uric acid levels, which can aggravate the condition.
Suggested measures: Gout patients should try to avoid eating high-purine meats, such as pork liver, beef, etc., and choose low-purine foods, such as vegetables, fruits, whole grains, etc.
Patients with cholecystitis: Cholecystitis is a disease in which the gallbladder is inflamed or infected, often manifested by abdominal pain, nausea and other symptoms. Fatty meat foods may stimulate the gallbladder to contract, aggravating symptoms in people with cholecystitis.
Suggested measures: Patients with cholecystitis should try to avoid greasy meat foods and choose light and easy-to-digest foods, such as clear soup and steamed vegetables, which can help relieve symptoms.
Although studies have shown that vegetarians live relatively longer, it doesn't mean that you can stay healthy without eating meat altogether. When making dietary choices, we should mix and match the diet according to the individual's situation and preferences to ensure adequate intake of various nutrients.
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