Hypertension Linked to Meat Consumption

New research shows that there is a link between the consumption of grilled fish, chicken or beef and increased risk of hypertension. In particular, regular consumption of red meat can dramatically increase your risk of developing the disease.

By analysing long-term studies, researchers at Harvard T.H. Boston’s School of Public Health found that it isn’t just how often you eat meat but also the way you cook it which determines how likely you are to develop high blood pressure. Their results show that your risk of developing hypertension increases by 15% if you regularly eat meat cooked at a high temperature or over an open flame.

More information on the findings of the Nurses’ Health Study, the Nurses’ Health Study II, and the Health Professionals’ Follow-Up Study.

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