Sign up for our latest news, products and events.

We won't send you emails often

Subscribe!

We won't spam you, but we will keep your personal data secure!

In the March 23rd issue of Archives of Internal Medicine, a report was published showing that increased intake of red meat and processed meat was correlated with a modest increase in total mortality, cancer mortality and cardiovascular disease mortality [Pub Med]. With an impressive half million subjects from the NIH-AARP Diet and Health study, risk of death was higher with each 20% increase of red meat or processed meat consumption. It should be noted that red meat consumption may have a cause/effect relationship or may just be a great surrogate marker for poor diet and lifestyle habits. Along with each increasing quintile of red meat consumption was a decrease in consumption of white meat (poultry and fish), fiber, fruits, vegetables and vitamin supplements. The highest 20% of red meat consumers were 2-3 times more likely to be current smokers and half as likely to be involved in vigorous exercise than the lowest 20% of red meat consumers. Interestingly, those reporting the highest intake of red meat consumed the least amount of alcohol (anybody have a clue why this would be?). Knowing how much red and processed meat you consume may be an accurate gauge as to your overall lifestyle health patterns.

Source: A prospective study of meat, cooking methods, meat mutagens, heme iron and lung cancer risks. Am J Clin Nutr. 2009 Jun;89(6):1884-94.

Cart Item Removed. Undo
  • No products in the cart.