Sodium nitrate in processed meat increase risk of heart disease

Author Topic: Sodium nitrate in processed meat increase risk of heart disease  (Read 1272 times)

Offline monirprdu

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Sodium nitrate, a preservative that's used in some processed meats, such as bacon, jerky and luncheon meats, could increase your heart disease risk. Aside from the salt and saturated fat in these meats that can disrupt a heart-healthy diet, sodium nitrate also may harm your heart. It's thought that sodium nitrate may damage your blood vessels, making your arteries more likely to harden and narrow, leading to heart disease. Nitrates may also affect the way your body uses sugar, making you more likely to develop diabetes.

If you eat meat, it's best to limit processed meat in your diet and focus on lean, fresh meats and poultry. Lean beef, pork and poultry are good choices, but limit your servings to no more than 6 ounces (170 grams, or about the size of two decks of playing cards) daily, depending on your overall dietary plan.

Offline Mohammad Salek Parvez

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Re: Sodium nitrate in processed meat increase risk of heart disease
« Reply #1 on: August 05, 2012, 12:04:12 PM »
thanks.
:SP:

Offline Suha

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Re: Sodium nitrate in processed meat increase risk of heart disease
« Reply #2 on: October 22, 2012, 09:43:14 AM »
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Engr. Md. Mahfuzur Rahman
Asst. Professor
Department of Textile Engineering
Daffodil International University