Micronutrients & recovery
High intake of red meat (both processed and unprocessed) is associated with increased all-cause mortality and mortality from nine specific causes, including cancer, cardiovascular disease, and respiratory disease.
If you eat red meat, consider reducing your intake. The study suggests that replacing red meat with white meat (especially unprocessed poultry or fish) lowers the risk of death from various causes, including heart disease and cancer, without needing to cut total meat consumption.
An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed.
Why this rating
Large prospective cohort study (n=536,969) with long follow-up (16 years) and extensive adjustment for confounders.
Source
Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study
Arash Etemadi et al. · BMJ · 2017
DOI 10.1136/bmj.j1957
More from this paper
- Substituting red meat with white meat, particularly unprocessed white meat, is associated with a 25% reduction in all-cause mortality.Good
- Heme iron and nitrate/nitrite from processed meat independently contribute to increased mortality risk, with nitrate accounting for a larger proportion of the risk from processed red meat.Good
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