Red and processed meat linked to increased risk of heart disease

Coronary heart diseases lead to almost 9 million deaths each year across the globe, and yet it has remained unclear whether eating meat contributes to the risk of heart disease, and if this varies for different kinds of meat.

Two researchers from the Nuffield Department of Population Health undertook the largest systemic review of the evidence, including thirteen cohort studies involving over 1.4 million people. All the participants completed detailed dietary assessments, and their health was tracked for up to 30 years.

The results are published in Critical reviews in Food Science and Nutrition. Key findings include:

• Each 50 g/day higher intake of processed meat (e.g. bacon, ham, and sausages) increased the risk of coronary heart disease by 18%.
• Each 50 g/day higher intake of unprocessed red meat (such as beef, lamb and pork) increased the risk of coronary heart disease by 9%.
• There was no clear link between eating poultry (such as chicken and turkey) and an increased risk of coronary heart disease.

Dr Keren Papier, co-lead author of the study, said:

Red and processed meat have been consistently linked with bowel cancer and our findings suggest an additional role in heart disease. Therefore, current recommendations to limit red and processed meat consumption may also assist with the prevention of coronary heart disease.

Dr Anika Knüppel, the other co-lead author of the study, added:

We know that meat production is a major contributor to greenhouse gas emissions and we need to reduce meat production and thereby consumption to benefit the environment. Our study shows that a reduction in red and processed meat intake would bring personal health benefits too.

This work was supported by the Wellcome as part of their Livestock, Environment and People (LEAP) programme.