13 Mar 2012

Red meat ‘boosts cancer and heart disease risk’

As a new study shows that eating red meat dramatically increases the risk of death from heart disease, Morland Sanders takes the findings to a food market in Leeds.

The study, carried out in two large US health and lifestyle investigations, suggests that replacing red meant with fish, poultry or plant-based protein foods, contributes to a longer life.

The scientists say regularly eating red meat raises the chances of dying due to heart disease or cancer by 20 per cent for processed meat, and by 13 per cent for a daily serving of unprocessed red meat.

But the study, which was conducted on 121,342 men and women, also suggests that nuts reduce the risk of dying by 20 per cent.

Their findings are based on more than 20 years’ worth of monitoring reports, with scientists gathering information about diet.

In total, scientists documented 23,926 deaths, including 5,910 from heart disease and 9,364 from cancer.

Senior author Professor Frank Hu, from Harvard School of Public Health in Boston, said: “This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death.

“On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity [illness] and mortality.”