Harvard Researchers Suggest Preservatives in Processed Meats Increase Risk of Adverse Health Effects

A study recently published in the American Heart Association’s Circulation journal purportedly shows that consumption of processed meats “is associated with higher incidence of [coronary heart disease] and diabetes mellitus.” Renata Micha, et al., “Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus. A Systematic Review and Meta-Analysis,” Circulation, May 17, 2010. The Harvard researchers apparently reviewed some 1,600 studies involving about 1.2 million subjects and found that the consumption of just 50 g per day of processed meat, such as one hot dog, was associated with a 42 percent higher risk of developing heart disease.

They found no increased risk associated with the consumption of unprocessed red meats and reportedly suggested that the difference may be explained by the levels of salt and nitrate preservatives found in cold cuts, bacon and sausage. The president of the American Meat Institute, which objected to the findings, was quoted as saying, “At best, this hypothesis merits further study. It is certainly no reason for dietary changes.” See Yahoo! News, May 17, 2010; FoodNavigator-USA.com, May 18, 2010.