Eating red meat increases the risk of dying over up to 28 years of follow-up

An article published online on March 14, 2012 in the Archives of Internal Medicine reveals an association between red meat consumption and an increase in the risk of dying from cardiovascular disease, cancer, or any cause over a follow-up period of up to 28 years.

Harvard School of Public Health research fellow An Pan, PhD and colleagues analyzed data from 37,698 men enrolled in the Health Professionals Follow-Up Study and 83,644 participants in the Women's Health Study who were free of cancer or cardiovascular disease upon enrollment. Dietary questionnaires completed every four years provided information on the intake of red meat and other foods.

Over the studies' follow-up periods, 23,926 deaths occurred, including 5,910 from cardiovascular disease and 9,464 cancer deaths. Each daily serving of unprocessed red meat was associated with a 13 percent increased risk of dying of any cause, and each serving of processed red meat with a 20 percent greater risk. For cancer, each serving of unprocessed and processed meat increased the risk of dying by 10 and 16 percent and for cardiovascular disease, by 18 and 21 percent. However, replacing one serving of red meat with poultry, fish, nuts, legumes, low fat dairy products or whole grains lowered the risk of death. "We estimated that 9.3 percent in men and 7.6 percent in women of total deaths during follow-up could be prevented if all the participants consumed fewer than 0.5 servings per day of total red meat," the authors write.

In an invited commentary, Dean Ornish, MD, of the University of California, San Francisco remarked that "More than 75 percent of the $2.6 trillion in annual U.S. health care costs are from chronic disease. Eating less red meat is likely to reduce morbidity from these illnesses, thereby reducing health care costs."

Events
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May 18 – 21, 2012
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