Daily Red Meat Raises Chances Of Dying Early

Daily Red Meat Raises Chances Of Dying Early
Study Is First Large Analysis Of Link With Overall Health
The new study says, "If people want to be healthy and live longer, consume less red and processed meat," global nutrition professor Barry Popkin said.
By Rob Stein
Washington Post Staff Writer
Tuesday, March 24, 2009; Page A01

http://www.washingtonpost.com/wp-dyn/content/article/2009/03/23/AR2009032301626.html?hpid=topnews

Eating red meat increases the chances of dying prematurely, according to the first large study to examine whether regularly eating beef or pork increases mortality.

The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.

Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.

To read the full article: http://www.washingtonpost.com/wp-dyn/content/article/2009/03/23/AR2009032301626.html?hpid=topnews