Red Meat Consumption Increases Heart Disease and Cancer Mortality Risk

Two Long-term large data studies might have more people considering a switch to other protein sources or even vegetarianism, with results showing that processed and unprocessed meat consumption is associated with a significantly increased risk of cardiovascular mortality, as well as increased risk of death from cancer. Eating one additional serving of meat daily was associated with a 16% increase in the risk of cardiovascular mortality and a 10% increased risk of death from cancer.

"I think the overall message is that we should reduce our meat consumption and for processed meats we should definitely try to avoid or eliminate these from the diet," lead investigator Dr An Pan (Harvard School of Public Health, Boston, MA) told heartwire .

Dr Dean Ornish (Preventive Medicine Research Institute, Sausalito, CA), who wrote an accompanying comment on the study say, “there is an emerging consensus among nutritionists as to what constitutes a healthy diet. Individuals should aim to eat little to no red meat, more good carbohydrates such as vegetables, fruits, whole grains, legumes, and soy and fewer simple and refined carbohydrates, and more healthy fatty acids”.

- Medscape Online