Red Meat Consumption and Mortality
According to a 22 year study involving more than 100,000 patients, published in Archives of Internal Medicine, Red meat consumption has been associated with an increased risk of chronic diseases.
The method and conclusions of the study were as follows :
Methods : We prospectively observed 37,698 men from the Health Professionals Follow-up Study (1986-2008) and 83,644 women from the Nurses’ Health Study (1980-2008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years.
Conclusions : Redmeat consumption is associated with an increased risk of total, CVD, and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.
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