Changes in Red Meat Consumption Linked to Mortality

Two prospective cohort studies in the US concluded that increases in red meat consumption, especially processed meat, were associated with a higher risk of death; decreases in red meat consumption and simultaneous increases in healthy alternative food choices over time were associated with a lower mortality risk. The studies included 53 553 women and 27 916 men without cardiovascular disease or cancer at baseline. There were 14 019 deaths during 1.2 million person years of follow-up. Increases in red meat consumption over 8 years were associated with a higher mortality risk in the subsequent 8 years among women and men. An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10). For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% (1.13) and a 9% (1.09) higher mortality risk, respectively. A decrease in total red meat consumption and a simultaneous increase in the consumption of nuts, fish, poultry, dairy, eggs, whole grains, or vegetables over 8 years was associated with a lower risk of death in the subsequent 8 years. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption. The same associations with mortality and replacement foods were observed in shorter term (4 year) and longer term (12 year) studies. The studies provide further evidence supports the health benefits of replacing red and processed meat consumption with healthy protein sources, whole grains, or vegetables. Source: https://www.bmj.com/