Summary
This prospective cohort study, drawing on data from the Nurses' Health Study and Health Professionals Follow-up Study, investigated the relationship between red meat consumption and mortality risk in a large US adult population. Both unprocessed and processed red meat were associated with elevated risk of total, cardiovascular, and cancer mortality in a dose-dependent manner, with processed meat showing somewhat stronger associations. The authors estimated that substituting one serving per day of red meat with alternative protein sources — such as fish, poultry, legumes, or nuts — was associated with materially lower mortality risk.
UK applicability
The study was conducted in US health professional cohorts, which may limit direct transferability to UK populations given differences in dietary patterns, meat processing methods, and healthcare context; however, the findings broadly support existing UK dietary guidance recommending limiting red and processed meat intake to no more than 70g per day.
Key measures
Hazard ratios for all-cause, cardiovascular disease, and cancer mortality; red meat intake (servings/day); population-attributable risk estimates
Outcomes reported
The study examined associations between unprocessed and processed red meat consumption and risk of total, cardiovascular, and cancer mortality. It reported hazard ratios for mortality outcomes across levels of red meat intake, with substitution analyses exploring replacement by other protein sources.
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