High Intake of Red and Processed Meats Linked to Increased Mortality Risk
A study published last month in the Archives of Internal Medicine reported that older adults who eat a lot of red and processed meat are at a higher risk of death. Conversely, the study found that eating white meat (poultry and fish) may have a protective effect.
After adjustment for confounders, men and women who consumed the highest amount of red and processed meat had significantly increased risks for overall mortality, cancer-related deaths, and cardiovascular-disease–related deaths, relative to those who consumed the least.
Consumption of white meat was associated with significantly decreased risks for total and cancer-related mortality.
