Study: Red Meat Raises Death Rates

News Review From Harvard Medical School -- Study: Red Meat Raises Death Rates
Eating red meat increases the risk of early death, a new study concludes. It was based on medical records and surveys of about 120,000 men and women. They were part of two long-running studies. Everyone regularly answered questions about foods they ate. Researchers kept track of their health for about 28 years. In that time, almost 24,000 died. People who ate about one serving of red meat daily had a 13% increased risk of death. People who ate more meat also had less healthy lifestyles. However, researchers adjusted their numbers to account for these differences. Adjusted death rates from heart and artery disease alone were 18% higher for someone who ate a daily serving of unprocessed red meat. The increase was 21% if the meats were processed, such as bacon and hot dogs. Cancer deaths increased 10% for unprocessed and 16% for processed red meats. Researchers estimated that cutting back to half a serving of red meat daily could reduce death rates 9.3% for men and 7.6% for women. The journal Archives of Internal Medicine published the study. USA Today, the New York Times and HealthDay News wrote about it March 13./Aetna Inteli Health 

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