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High red, processed meat intake linked with modest increases in mortality

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An increased intake of processed meats and red meats was associated with an overall increase in total mortality, CVD mortality and cancer mortality.

Researchers examined data from the National Institutes of Health–AARP (formerly the American Association of Retired Persons) Diet and Health Study. The cohort consisted of 322,263 men and 223,390 women aged 50 to 71.

According to the study results, men and women in the highest quintile of red meat intake and processed meat intake had elevated risks for overall mortality. There was also an elevated risk for cancer mortality and CVD mortality associated with red meat and processed meat intake in both men and in women (see table).

For both men and women in the highest quintile of white meat intake, the researchers reported an inverse association between total mortality and cancer mortality. However, CVD mortality was slightly increased in men with the highest white meat intake.

An editorial by Barry M. Popkin, PhD, a professor of nutrition at the University of North Carolina in Chapel Hill, suggested that the results are congruent with results from other studies of high-meat-intake and high-fat diets, and that a reduction in red and processed meat consumption may have potential health and other benefits.

“The Atkins option works for some to reduce caloric intake; however, it does not benefit the long-term health of individuals, as a vast array of research on the effects of saturated fats on health have shown,” Popkin wrote. “Of equal importance is the role of clinicians as public health advocates. Far too few clinicians speak out on topics such as this. What the public hears is the side of the profession that is preaching vegetarian diets and not the side of the profession that is discussing moderation as a healthy option.”

Sinha R. Arch Intern Med. 2009;169:562-571.