Consuming red meat and processed meat increases the risk for dying from heart disease, according to research published in Nutrients. Researchers assessed diet records for approximately 96,000 Seventh-day Adventist participants and tracked meat consumption and mortality rates. Those with the highest intake of both red and processed meats increased the risk of death from cardiovascular disease and all-cause mortality when compared to those with no intake of these products. Those who consumed more unprocessed red meat had lower intakes of fruits, vegetables, whole grains, and legumes and higher intakes of eggs, poultry, and other animal products. Red and processed meat products are associated with increased inflammation and are higher in saturated fat and sodium.
Alshahrani SM, Fraser GE, Sabaté J, et al. Red and processed meat and mortality in a low meat intake population. Nutrients. Published online March 14, 2019.