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Studies of the potential links between red meat consumption and overall life expectancy have long suggested that eating a lot of red meat – especially if it was processed – could increase overall mortality.
Consumption of processed red meat has been implicated in the rise of cardiovascular health problems in the past, and a new study seems to strongly support these earlier findings. The study, published in the journal BMJ, used health data and dietary patterns of more than 80,000 men and women, following changes in red meat consumption to identify overall trends.
The main finding here is that people who increased their red meat intake by at least half a serving per day experienced a significant increase in mortality risk. The increased risk was particularly pronounced among people favoring processed red meat.
Processed red meat – like bacon, for example – was associated with a higher risk of death of 13%. Unprocessed meat, while slightly better off, was still associated with a 9% increase in all-cause mortality.
The good news is that when flipped, the substitution of red meat for other forms of protein had the opposite effect. Those who eliminated red meat for the benefit of fish protein, skinless poultry, eggs and nuts saw their mortality risk drop significantly in subsequent years.
"This long-term study provides further evidence that reducing the consumption of red meat by eating other protein foods or more whole grains and vegetables could reduce the risk of premature death," said Frank Hu, lead author of the book, in a statement. "To improve both human health and environmental sustainability, it is important to adopt a Mediterranean-style or other diet that emphasizes healthy plant foods."
Image Source: Mike Stewart / AP / Shutterstock
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