#头条创作挑战赛#
In the consciousness of many people, it is usually believed that "eating less meat" is good for health. But why, today, if you say that you eat less meat, you will suffer from Alzheimer's disease? Is there any scientific justification?
The latest research shows that eating less meat will lead to Alzheimer's disease? What are the facts?
The latest study is a recent study in the international journal Alzheimer's Disease, which followed more than 5,000 people over the age of 65 and followed for up to 9.8 years.
The final conclusions suggest that older people who eat meat four times a week have a 58% lower risk of developing Alzheimer's disease compared to those who eat meat once a week. Does this mean that eating less meat increases the risk of Alzheimer's disease?
In fact, this study alone cannot be judged, after all, the number of subjects is small, and they are all in the group over 65 years old, further research is needed, and in the prevention of Alzheimer's disease, what we really need to do is to understand the causes of Alzheimer's disease.
What is the pathogenesis of Alzheimer's disease?
At present, the specific cause of Alzheimer's disease is unknown, or it is related to abnormal structure and function of the nervous system, or it may be related to some inflammation. There are also some controllable factors, including low education level, history of brain trauma, long-term exposure to heavy metals, lack of sleep for a long time, excessive mental stress, and certain disease factors (hypertension, diabetes, hypercholesterolemia, depression), etc., which may become risk factors for Alzheimer's disease.
However, it is not mentioned here that eating too much or too little meat will have a direct impact on Alzheimer's disease.
So, how does the elderly eat meat the right way?
1. Control the total amount of meat eaten:
Judging from the total amount of meat that adults eat per day recommended by the latest version of the "Dietary Guidelines for Chinese Residents", it is recommended that everyone control poultry and livestock meat in the range of 45g~75g.
2. Eat a variety of meats:
Each type of meat has different nutrients, such as poultry meat is rich in heme iron, which is the best source of blood supplementation, but due to more saturated fatty acids, excessive consumption will increase the risk of obesity and cardiovascular and cerebrovascular diseases. Poultry is low in saturated fatty acids, rich in high-quality protein, and fish, etc., which can be eaten by different species.
3. Don't eat processed meat:
Deep-processed meat products such as ham and bacon not only contain a large amount of salt, but also produce carcinogens because of long-term high-temperature cooking, which poses a greater threat to health.
4. Eat as light meat as possible:
Heavy meats include frying, grilling, deep-frying, etc., while light-flavored meats are recommended to be "steamed, boiled, and stewed".