Summary
This large European prospective cohort study (EPIC) of 448,568 participants examined associations between meat consumption and mortality risk. After multivariate adjustment, processed meat showed a stronger association with all-cause mortality (HR 1.44 per 160+ vs 10–19.9 g/day) than red meat (HR 1.14), and this association remained significant after correction for measurement error (HR 1.18 per 50 g/day processed meat). The study estimated that 3.3% of deaths could be prevented if processed meat consumption was reduced below 20 g/day, with associations particularly evident for cardiovascular disease and cancer mortality; poultry consumption was not associated with mortality risk.
Regional applicability
This study was conducted across multiple European countries and is directly applicable to United Kingdom dietary patterns and public health policy. The findings support European and UK dietary guidelines recommending limitation of processed meat intake, and the substantial population attributable fraction suggests potential for mortality reduction through dietary modification at the population level.
Key measures
Meat consumption (g/day by type: red meat, processed meat, poultry); all-cause mortality; cause-specific mortality (cardiovascular disease, cancer, other); hazard ratios with 95% confidence intervals; population attributable fraction
Outcomes reported
The study examined associations between red meat, processed meat, and poultry consumption and all-cause and cause-specific mortality in a large European prospective cohort. 26,344 deaths were observed during follow-up, with multivariate Cox regression used to estimate hazard ratios.
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