Red and Processed Meat Products Linked to Mortality
October 29, 2013
Consumption of red and processed meat products is associated with increased risk of death, according to a new review published by the American Journal of Epidemiology. Researchers looked at nine studies with years of follow-up ranging from 5.5 to 28 years to calculate a 23 percent increase in mortality risk for those consuming the most processed meat and a 29 percent increased risk for those consuming the most total red meat, compared with those who consumed the least.
Other studies have shown a similar link with red and processed meat products and mortality as well as links to heart disease, cancer, and diabetes.
Larsson SC, Orsini N. Red Meat and processed meat consumption and all-cause mortality: a meta-analysis. Am J Epidemiol. Published ahead of print October 22, 2013.
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