Red meat in this diet may help prevent autoimmune diseases

In a new study, researchers found that red meat as part of a healthy Mediterranean diet is linked to lower risk of autoimmune diseases such as multiple sclerosis (MS).

The research was led by Curtin University and The Australian National University.

MS is a disease in which the immune system eats away at the protective covering of nerves. It’s considered an autoimmune disease because the body’s immune system attacks its own tissues.

It is the most common chronic neurological disease affecting young adults. Environmental factors such as low sun exposure, low vitamin D, and poor diet may contribute to the disease.

Previous research has shown that a Mediterranean diet can help to reduce the risk of certain health issues, including heart diseases, diabetes, cancer, Alzheimer’s disease and dementia.

However, it has been unknown whether a Mediterranean diet could reduce the risk of developing MS.

The current study examined data from 840 Australians who took part in the Ausimmune Study.

The aim was to see whether there was a link between eating a Mediterranean diet that includes unprocessed red meat, such as lamb, beef and pork, and a reduced risk of a common precursor to MS.

The team found that eating one daily serving (65 g) of unprocessed red meat as part of a healthy Mediterranean diet is linked to lower risk of MS.

It is possible that red meat contains important macro and micronutrients including protein, iron, zinc, selenium, potassium, vitamin D, and a range of B-vitamins.

These nutrients may help build healthy neurological functions.

The study provides important information to people at high risk of MS and shows that a Mediterranean diet that includes moderate unprocessed red meat may benefit their health.

The team suggests that people should only eat a moderate amount of unprocessed lean red meat because too much red meat in diet could bring health risks.

The lead author of the study is Dr. Lucinda Black, from the School of Public Health at Curtin University.

The study is published in The Journal of Nutrition.

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