DUPLICATE-Meat intake and mortality: a prospective study of over half a million people.

High all-cause mortality risk is associated with increased consumption of red and processed meats products.

This study evaluated the correlation between dietary ingestion of unprocessed and processed red meat and mortality risk. Researchers monitored the mortality records and examined the meat consumption rates of 500,000 subjects within the age bracket of 50-71 years recruited from the National Institute of Health-AARP Diet and Health Study Cohort for a period of 10 years. They found out that subjects on high meat diets had higher risk of dying, particular from cancer, cardiovascular diseases, injuries, sudden deaths, and other causes. The results of this study show that generous intake of processed and unprocessed red meat may be a major contributing factor to deaths due to cancer, injuries, cardiovascular diseases, and other causes.

Research Summary Information

  • 2009
  • Sinha R, Cross AJ, Graubard BI, Leitzmann MF, Schatzkin A.
  • Division of Cancer Epidemiology and Genetics, National Cancer Institute-Nutritional Epidemiology Branch, Rockville, MD 20852, USA. sinhar@nih.gov
  • Yes, Free full text of study was found:
  • No source of funding disclosure found
  • No potential conflicts disclosure found
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