A new study out of Loma Linda University Health suggests that eating red and processed meats — even in small amounts — may increase the risk of death from all causes, especially cardiovascular disease.
A new study out of Loma Linda University Health suggests that eating red and processed meats — even in small amounts — may increase the risk of death from all causes, especially cardiovascular disease.
Saeed Mastour Alshahrani, lead author of the study and a doctoral student at Loma Linda University School of Public Health, said the research fills an important gap left by previous studies that looked at relatively higher levels of red meat intake and compared them with low intakes.
“A question about the effect of lower levels of intakes compared to no-meat eating remained unanswered,” Alshahrani said. “We wanted to take a closer look at the association of low intakes of red and processed meat with all-cause, cardiovascular diseases, and cancer mortality compared to those who didn’t eat meat at all.”
This study, "Red and Processed Meat and Mortality in a Low Meat Intake Population" is part of the Adventist Health Study-2 (AHS-2), a prospective cohort study of approximately 96,000 Seventh-day Adventist men and women in the United States and Canada. The principal investigator of AHS-2 is Gary E. Fraser, MD, PhD, professor of medicine and epidemiology at Loma Linda University Health.
Read more at Loma Linda University Adventist Health Sciences Center
Image: Loma Linda University Health study says eating even small amounts of red meat can increase mortality. (Credit: Loma Linda University Health)
