Red Meat Increases Risk of Dying

Eating red meat increases the risk of dying prematurely, including from heart disease or cancer, according to a new study from the Harvard School of Public Health.¹ Among a group of 121,342 individuals followed for up to 28 years, each daily serving of red meat increased the risk of dying by 12 percent. For processed meats (e.g., hot dogs, ham, or bacon), each daily serving increased the risk of death by 20 percent.

An accompanying editorial by Dean Ornish, M.D., highlighted how the reduction of red and processed meat would not only lead to health benefits, but would help decrease health care costs and the environmental impact of meat-based diets.²

A previous review of 12 studies showed intakes of red meat and processed meat were associated with 21 and 41 percent increased risk for diabetes, respectively.³ Other studies have linked red and processed meat to prostate cancer,⁴ colon cancer,⁵ and bladder cancer.⁶