Total, unprocessed, and processed red meat intake are each associated with a modestly higher risk of coronary heart disease (CHD) with hazard ratios of 1.12, 1.11, and 1.15 respectively for one serving per day increment.

After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat).