Study shows more red meat consumption increases the risk of death

A pooled analysis of data involving nearly 24,000 deaths among 37,700 men and 83,600 women showed that red meat consumption was linked to higher risk of cardiovascular (CV), cancer and all-cause mortality.

Researchers reviewed deaths among participants free of CV disease or cancer at baseline in the Health Professionals Follow-Up Study (HPFS) and the Nurses’ Health Study, and linked the data to dietary intake.

Eating large amounts of red meat increased the risk of death with processed red meat, such as bacon, hot dogs and sausages, being a bigger threat to health than unprocessed red meat.