Eating Processed and Red Meat Linked to Higher Heart Disease and Death Risk in 30,000 Americans

Eating two extra servings a week of processed meat was linked to a 7% higher risk of cardiovascular disease and a 3% higher risk of death, in a study of nearly 30,000 Americans. Two extra servings a week of unprocessed red meat were linked to a 3% higher risk of both.

Researchers at Northwestern University and Cornell, led by Victor Zhong with senior author Norrina Allen, pooled data on 29,682 adults from six US studies followed for a median of 19 years, recording 6,963 cardiovascular events and 8,875 deaths. The results are published in JAMA Internal Medicine. Poultry was also linked to a slightly higher risk of cardiovascular disease, but not of death, and fish showed no link.

The study comes three months after a controversial analysis told people they did not need to cut back on red and processed meat. In the Northwestern press release, Allen said:

It's a small difference, but it's worth trying to reduce red meat and processed meat like pepperoni, bologna and deli meats. Red meat consumption also is consistently linked to other health problems like cancer.

Co-author Linda Van Horn listed plant-based sources of protein such as nuts and legumes, including beans and peas, among the "excellent alternatives to meat", which is advice we're happy to pass on.

It adds to last summer's Harvard finding that eating more red meat is linked to a 10% higher risk of death, and the largest study yet linking meat to disease.

Swapping the deli meat for beans looks better every year.