Higher red meat consumption is associated with increased risk of all-cause, cardiovascular, and cancer mortality
- National Cancer Institute, Rockville, Maryland, USA
- Correspondence to: Amanda Cross
National Cancer Institute, 6120 Executive Blvd, Rockville, MD 20852, USA;
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.
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 …