Red and Processed Meat Products Linked to Mortality

Consumption of red and processed meat products is associated with increased risk of death, according to a new review published by the American Journal of Epidemiology. Researchers looked at nine studies with years of follow-up ranging from 5.5 to 28 years to calculate a 23 percent increase in mortality risk for those consuming the most processed meat and a 29 percent increased risk for those consuming the most total red meat, compared with those who consumed the least.

Other studies have shown a similar link with red and processed meat products and mortality as well as links to heart disease, cancer, and diabetes.