Meat intake and mortality. A prospective study of over half a million people.

High total, cancer, and CVD mortality rates are associated with high intakes of red and processed meat.

This research work was carried out to determine the relationship between meat consumption and total and cause-specific mortality risk. Using validated food frequency questionnaires, researchers examined the meat intakes of more than 500,000 people between the ages of 50-71 years recruited from the National Institute of Health Diet and Health Study. The total, cancer, and cardiovascular disease (CVD) mortality risk hazard ratios were assessed in all the subjects.

Researchers observed that high consumption of red and processed meat increased total, cancer, and CVD mortality risk in men and women. However, consuming large quantities of white meat was found to decrease cancer and all-cause mortality risk. The findings of this study provide evidence that high intakes red and processed meat may increase deaths due to cancer, CVD, and other diseases in both genders.

Research Summary Information

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