Daily Red Meat Raises Chance Of Dying Early

According to a study of 500,000 middle-aged U.S. adults, researchers found that those who ate about 4 ounces of red meat per day were 30% more likely to die in the next 10 years from heart disease or cancer than those who consumed average amounts of these meats.

Previous research linked the consumption of red meat to an increased risk of heart disease and cancer, but this is the first study that links meat consumption to overall risk of death. However, the finding is limited to red meat; consumption of fish, chicken, turkey and other poultry was said to decrease risk of death slightly, although the relationship is weak.

Women who ate the most red meat were 36% more likely to die for any reason, 20% more likely to die of cancer, and 50% more likely to die of heart disease. Men who ate the most meat were 31% more likely to die for any reason, 22% more likely to die of cancer, and 27% more likely to die of heart disease. Risk of death also increased among those who consumed the most processed meat.

Those who consumed the most white meat were reportedly 8% less likely to die during the study period than those who ate the least; poultry contains more unsaturated fat, which may help improve cholesterol levels, while fish contains omega-3 fatty acids, which are believed to help prevent heart disease.