rss
Evid Based Nurs 15:121-122 doi:10.1136/eb-2012-100831
  • Health promotion
  • Cohort study

Higher red meat consumption is associated with increased risk of all-cause, cardiovascular, and cancer mortality

  1. Amanda J Cross
  1. National Cancer Institute, Rockville, Maryland, USA
  1. Correspondence to: Amanda Cross
    National Cancer Institute, 6120 Executive Blvd, Rockville, MD 20852, USA; crossa{at}mail.nih.gov

Commentary on: Pan A, Sun Q, Bernstein AM, et al. Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern Med 2012;172:555–63.

Implications for practice and research

  • Red meat intake has been associated with increased incidence of several chronic diseases, including cancer, cardiovascular disease, and diabetes.1–3

  • In this study, both unprocessed and processed red meat intake were associated with an increased risk of total and cause-specific mortality; approximately 9% of deaths in men and 8% in women could be prevented if individuals consumed <42 g/day of red meat.

Context

A Westernised dietary pattern is characterised by high intake of saturated fat, red and processed meats, and a low intake of fruits, vegetables and fibre. In the US, red and processed meat intake has been associated with an …

Free Sample

This recent issue is free to all users to allow everyone the opportunity to see the full scope and typical content of EBN.
View free sample issue >>

EBN Journal Chat

The EBN Journal Chat offers readers the opportunity to participate in discussion about research articles and commentaries from Evidence Based Nursing (EBN).

How to participate >>

Don't forget to sign up for content alerts so you keep up to date with all the articles as they are published.

Navigate This Article