Adults who up their red meat intake may face increased mortality risk, suggests an analysis in The BMJ.
The analysis included over 80,000 U.S. health professionals (about two-thirds women) who completed numerous food-frequency questionnaires over two decades. Researchers examined whether changes in red meat consumption over 8 years were associated with mortality risk in the subsequent 8 years. People with histories of cardiovascular disease or cancer were excluded.
During follow-up, some 14,000 participants died. After multivariable adjustment, those who increased their red meat consumption by more than 0.5 servings a day saw a significant 10% increase in mortality risk — regardless of their baseline intake.
Decreases in red meat consumption were associated with decreased mortality risk — but only when they were accompanied by increases in other proteins or plant-based foods like fish, nuts, or whole grains.
BMJ article link below.