Low intake of red and processed meat may diminish all-cause mortality risk.
This research work was carried out to determine the relationship between processed, unprocessed, and total red meat consumption and mortality risk. Analyzing data obtained from 9 prospective studies on the subject, researchers found out that high intake of total red and processed meat increased all-cause mortality risk. This study shows that eating large quantities of processed and red meat may be strongly associated with elevated mortality risk.
Mixed in with this study was some other language seeming to indicated that consumption of unprocessed red meat did not appear to affect mortality risk even though they also clearly indicated that processed meats and total red meat consumption increased the risk of all-cause mortality. The difference in the contrasting statements about the relative risk of red meat consumption may be related to the quantity eaten.