"Distinctions in research was not that all meat should be eliminated from the diet, but that processed meats in particular should be avoided"
After a long-term study of twenty-two years, researchers at the Harvard School of Public Health have concluded that consumption of red meat increases risk for total, cardiovascular, and cancer-related deaths. Mortality risk was found to go down with substitution of other types of protein sources, including fish, poultry, nuts, and legumes. The study has been published in the Archives of Internal Medicine.
Data was reviewed from two separate studies, and included a total of over 37,000 men and 83,000 women. At the beginning of each study period, chosen participants were without cardiovascular disease or cancer. Every four years, questionnaires were given to assess the participants’ diets. At the end of both studies, nearly 6,000 deaths occurred as a result of cardiovascular disease, while over 9,000 were due to cancer. Regular red meat consumption, especially of processed meats like sausage and hot dogs, was found to be correlated with significant risk of mortality. Daily consumption of one hot dog, or another processed red meat equivalent, was associated with a twenty percent increased risk of death. A daily 3-ounce serving of unprocessed red meat correlated with a thirteen percent increased risk of death. Lead author of the study, Dr. An Pan, stated, "Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type-2 diabetes, coronary heart disease, stroke, and certain cancers in other studies."
One of the important distinctions the research team made was not that all meat should be eliminated from the diet, but that processed meats in particular should be avoided. This is due to the fact that processed meats contain high concentrations of nitrites, which are unhealthy in any amount.
Dr. Shana McQueen
