Red meat intake linked to bowel condition

New research has highlighted a link between the high dietary intake of red meat and the risk of developing diverticulitis.

The gastroenterology and hepatology journal Gut claims that new cases of diverticulitis, a common inflammatory bowel condition, are on the rise among younger people. Approximately four per cent of those with the condition will develop severe or long term complications, including abscesses, fistula and perforations in the gut wall.

Diverticulitis occurs when the small pockets or bulges lining the intestine (diverticula) become inflamed. Despite medics not knowing much about its causes, it has been linked to smoking, obesity and the use of non-steroidal anti-inflammatory drugs.

The research analysed the impact of total dietary red meat, poultry and fish intake in over 46,000 men aged between 40 and 75. During the 26 year monitoring period, covering 1986-2012, 764 men developed diverticulitis.

The researchers found that total red meat intake was associated with heightened diverticulitis risk, although this who ate higher quantities of red meat were also found to exercise less, smoke more and use anti-inflammatory drugs more often than those eating poultry and fish.

Nonetheless, the highest level of red meat intake was associated with a 58 per cent heightened risk of developing diverticulitis, with each daily serving associated with an 18 per cent increased risk. The risk was heightened further for unprocessed red meat.

According to the findings, substituting one daily portion of unprocessed red meat with fish or poultry was associated with a 20 per cent lowered risk.