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Member Research & Reports

Member Research & Reports

Northwestern: Meat Consumption Raises Risk of Heart Disease and Death

Drop the steak knife. After a controversial study last fall recommending that it was not necessary for people to change their diet in terms of red meat and processed meat, a large, carefully analyzed new study links red and processed meat consumption with slightly higher risk of heart disease and death, according to a new publication from Northwestern Medicine and Cornell University.

Eating two servings of red meat, processed meat or poultry – but not fish – per week was linked to a 3 to 7 percent higher risk of cardiovascular disease, the study, published in JAMA Internal Medicine, found. Eating two servings of red meat or processed meat – but not poultry or fish – per week was associated with a 3 percent higher risk of all causes of death.

“It’s a small difference, but it’s worth trying to reduce red meat and processed meat like pepperoni, bologna and deli meats,” said senior study author Dr. Norrina Allen, associate professor of preventive medicine in the Division of Epidemiology. “Red meat consumption also is consistently linked to other health problems like cancer.”

Read more.

Listen to Breakthroughs podcast, “Meat Eaters and Heart Health with Norrina Allen, PhD”

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