Red Meat Linked to Premature Death

by | Apr 17, 2012 | 2012, Cancer, Cardiovascular Health, Diabetes, Processed Foods

Written by Tatjana Djakovic, Staff Writer. Deaths of men could be reduced by 9.3% and women by 7.6% if these men and women consumed less than 0.5  serving of  red meat per day, a study of 22 years revealed. 

There have been many previous studies that have linked consumption of red meat with increased risks of cardiovascular diseases, diabetes and certain cancers. (1)  However, most of these studies have not looked at the increased risk in mortality with the consumption of red meat.  Some scientific evidence suggests that dietary heme iron, found in red meat leads to heart attacks. (2)  In addition, processed red meats have been found to have an even higher harmful effect on cardiovascular health, because they have chemicals called nitrites, which are used to preserve meat.  These chemicals have also been shown to cause impaired insulin response in adults. (3)  Red meat has also been linked to a higher incidence of colon cancer.  This is mainly because of compounds such as N-nitroso, which are found in red meat and are potential carcinogens.  These compounds are also created by high temperature cooking. (4)

In order to investigate if red meat is linked to premature death, a large study was completed that analyzed data from two studies with at least 28 years of follow up.  Theses two studies were performed on health professionals which included the Health Professionals Follow up Study (HPFS) and the Nurses’ Health Study (NHS).  The  HPFS began in 1986 and the NHS in 1976.  The HPFS contained 37,698 men and NHS contained 83,644 women who were at the beginning of the study free of cardiovascular disease and cancer.  Diet was assessed by having the participants fill out food frequency questionnaires, which were updated every 4 years. The questionnaires consisted of the frequency and portion size of the food from each category, with concentration on red meat consumption including beef, pork or lamb as a main dish.  When the statistical analysis was performed, it was adjusted for confounding factors such as body mass index, smoking status, alcohol intake, physical activity, family history and aspirin used.  (5)

After 22 years of follow up, for both groups combined, there was total of 29,626 deaths, including 5,910 cardiovascular deaths and 9,464 cancer deaths.  The consumption of unprocessed meat increased total mortality by 13% while the consumption of processed meat increased the mortality by 17%.  Furthermore, it was determined that there was a significant relationship between red meat intake and risk of total mortality with the p-value of less than 0.001.  In addition to the mortality analysis, a substitution analysis was also performed which consisted of replacing 1 serving of total red meat with 1 serving of fish, poultry or nuts.  This led to 7% lower risk of total mortality for fish, 14% for poultry, 19% for nuts, 10% for low-fat dairy products and 14% for whole grains.  (5)

All in all, it was estimated that 9.3% deaths in men and 7.6% deaths in women could have been prevented during the follow up, if all the participants consumed fewer than 0.5 servings per day of total red meat.  In addition, the development of cardiovascular related deaths would have been lowered by 8.6% in men and 12.2% in women. (5) It is evident from this study that consumption of red meat can potentially stand in the way of having a long, healthy life.

Source: Pan, An, et al. “Red meat consumption and mortality: results from 2 prospective cohort studies.” Archives of internal medicine 172.7 (2012): 555-563.

© 2012 American Medical Association. All rights reserved.

Posted April 17, 2012.

References:

  1. Micha R, Wallace SK, Mozaffaria D. Red and processed meat consumption and risk of incident coronary heart disease, stroke and diabetes mellitus: a systematic review and meta-analysis. Circulation. 2010: 121(21): 2271-2283.
  2. Qi L, Dam R, Rexrod K, Hu F. Heme Iron From Diet as a Risk Factor for Coronary Heart Disease in Women With Type 2 Diabetes. Diabetes Care 2007: 30(1): 101-106.
  3. Pereira EC, Ferderbar S, Bertolami MC, et al.  Biomarkers of oxidative stress and endothelial dysfunction in glucose intolerance and diabetes mellitus.  Clin Biochem: 2008; 41(8): 1454-1460.
  4. Hughes R, Cross AJ, Pollock JRA, Bingham S. Dose-dependent effect of dietary meat on endogenous colonic N-nitrosation. Carcinogensis. 2001:22 (1):199-202.
  5. Pan A, Sun W, Berntein A, Schulze M, Manson J, Stampher M, Willet W, Hu F. Red Meat Consumption and Mortality. Arch Intern Med 2012: E19.