Processed and red meat increase risk of death

Consumption of red and processed meat increases the risk of death from cancer and cardiovascular disease. Researchers from America analysed data obtained from half a million people. The subjects were between 50 to 71 years of age when the study began. During 10 years of follow-up, 47,976 men and 23,276 women died. Men who ate more of red and processed meat were 31 percent and 16 percent more likely to die, respectively, during follow-up than their peers who ate the least amount of these meats. The corresponding risks in women were 36 percent and 25 percent. Regarding death from cancer, a risk of 22 percent and 12 percent was seen in men with the highest vs. lowest red and processed meat consumption, respectively. The corresponding risks in women were 20 percent and 11 percent. Men who ate the most red and processed meat were also 27 percent and 9 percent more likely to die from cardiovascular disease, respectively, during follow-up than men who ate the least amount. The corresponding risks in women were 50 percent and 38 percent. By contrast, men and women who consumed a low-risk meat diet i.e., those who ate below average amounts of red meat and above average amounts of white meat - had statistically significant lower hazard ratios compared with people who consumed a high-risk meat diet. People should consume small to moderate amounts of red meat and processed meats to reduce the risk of dying from a large number of chronic diseases.

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