Study Allegedly Links Red Meat Consumption to Increased Mortality
A recent Harvard School of Public Health (HSPH) study has claimed that
daily meat consumption is associated with an increased risk of mortality
from cardiovascular disease (CVD), cancer and other causes. An Pan, et al.,
“Red Meat Consumption and Mortality,” Archives of Internal Medicine, March
2012. Relying on data from 37,698 men in the Health Professionals Follow-up
Study and 83,644 women in the Nurses’ Health Study, researchers assessed
participant diets using questionnaires administered every four years. The
results reportedly suggested that consuming one three-ounce serving of
unprocessed red meat each day “was associated with a 13% increased risk
of mortality,” while one daily serving of processed red meat such as bacon,
sausage or salami “was associated with a 20% increased risk.”
According to a March 12, 2012, HSPH press release, the findings accounted for
“chronic disease risk factors such as age, body mass index, physical activity,
family history of heart disease, or major cancers.” They also apparently showed
that replacing one serving of red meat with another protein source correlated
“with a lower mortality risk: 7% for fish, 14% for poultry, 19% for nuts, 10% for
legumes, 10% for low-fat dairy products, and 14% for whole grains.”
“This study provides clear evidence that regular consumption of red meat,
especially processed meat, contributes substantially to premature death,”
said lead author and HSPH Professor of Nutrition and Epidemiology Frank Hu. “On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.” See Los Angeles Times, NPR and The New York Times, March 12, 2012.
