Mortality may increase as consumption of red meat increases

The increase in consumption of red meat – especially of red meat processed – is linked to an increased risk of death over 8 years, according to the results published online today in BMJ.

The results also suggested that replacing red meat with healthier alternatives, such as fish, whole grains or vegetables, could reduce the risk of death.

"This long-term study provides further evidence that reducing the consumption of red meat while consuming other protein foods or more whole grains and vegetables could reduce the risk of premature death." To improve human health and environmental sustainability, it's important to adopt a Mediterranean style or another diet that focuses on healthy plant foods, "said in a press release the lead author Frank Hu, MD. Hu is Professor of Nutrition and Epidemiology Fredrick J. Stare and Director of the Department of Nutrition at Harvard T.H. Chan School of Public Health.

Red meat, especially processed meat, contains saturated fat, high sodium, preservatives and potential carcinogens that can contribute to health problems. Consumption of red meat has been associated with an increased risk of chronic diseases, such as cardiovascular disease, type 2 diabetes, and cancer. Processed red meat, such as hot dogs and bacon, has been associated with an even greater number of health problems and increased risk of death

Until now, researchers have not been interested in the link between changes in red meat consumption and death, nor to what extent other dietary choices could affect this risk.

Yan Zheng, PhD, of the Department of Cardiology of the State Laboratory of Genetic Engineering of the Faculty of Life Sciences and Zhongshan Hospital of Shanghai Fudan University (China) analyzed the data from two US cohort studies: nurses Health Study (53,553 women) and follow-up study on health professionals (27,916 men). Included participants were free of cardiovascular disease or cancer initially.

The researchers analyzed the data collected between 1986 and 2010. Using food frequency questionnaires validated at baseline and every 4 years, participants reported how often during the past year they had eaten a standard portion of each food item. . Researchers classified participants into five categories based on changes in red meat consumption (increase, decrease, or relatively neutral).

During the study, 14,019 participants died, mainly from cardiovascular diseases, cancers, respiratory diseases and neurodegenerative diseases.

The results showed that the increase in total red meat consumption over the past eight years was related to a significantly higher mortality over the next eight years, both for women and men, compared to the lack of of change in the consumption of red meat (P for the trend <0.05).

After adjusting for age, race, smoking, alcohol consumption and several other factors, including the consumption of red meat, researchers found that an increase in total red meat consumption of up to 3.5 servings per week over 8 years was related to a risk of death compared to the lack of change in red meat consumption (ratio of risk [HR]1.10; 95% confidence interval [CI]1.04 – 1.17).

When they distinguished processed and unprocessed red meat, they found a similar trend, with the risk associated with processed meat being higher than that of unprocessed meat. Specifically, increased consumption of processed red meat up to 3.5 servings per week was associated with an increased risk of death of 13% (HR, 1.13, 95% CI, 1.07 – 1.23) , while the same increase in consumption of unprocessed red meat was linked to a 9% increase in the risk of death (HR, 1.09, 95% CI, 1.02 – 1.17).

The results were similar regardless of age, level of physical activity, quality of diet, smoking and alcohol consumption. The results were also similar with changes in consumption over 4 and 12 years.

The decrease in total consumption of red meat from one to 3.5 servings per week was not related to the risk of death. However, the risk of death was greatly reduced when the consumption of red meat decreased in favor of healthier options.

For example, the risk of death decreased by 17% when one serving per day of red meat was replaced by one portion per day of fish (HR, 0.83, 95% CI, 0.76 to 0). , 91). Other healthy alternatives for which the risk of death has decreased include nuts (HR, 0.81, 95% CI, 0.79 – 0.84), whole grains (HR, 0.88, 95% CI) , 0.83-0.94), skinless poultry (HR, 0.90, 95% CI, 0.86-0.95), vegetables without legumes (HR, 0.90, 95% CI, 0, 87 – 0.93), dairy products (HR, 0.92, 95% CI, 0.86 – 0.99), eggs (HR, 0.92, 95% CI, 0.89-0.96) and legumes (HR, 0.94, 95% CI, 0.90 – 0.99).

The authors note several limitations. The study has an observation plan and can not prove that the consumption of red meat increases the risk of death, but only that both are associated. Most of the participants were white health professionals with relatively high socioeconomic status; therefore, the results may not be generalized to more diverse groups.

The study was funded by grants from the National Institutes of Health, the National Heart, Lung and Blood Institute, the National Institute of Diabetes and Digestive and Kidney Diseases and the Boston Nutrition Obesity Research Center.

One or more authors declare contributions and / or fees from one or more of the following programs: Obesity Research at Boston Nutrition, California Walnut Commission, Metagenics, Standard Process, Diet Quality Photo Navigation, Shanghai Higher Education Institutions and / or the American Diabetes Association.

BMJ. Posted online June 12, 2019. Full text

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