Abstract
Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino acids, vitamins (including B12) and minerals (including iron and zinc). Processed red meat (ham, sausages, bacon, frankfurters, salami, etc.) undergoes treatment (curing, smoking, salting or the use of chemical preservatives and additives) to improve its shelf life and/or taste. During recent decades, consumption of red meat has been increasing globally, especially in developing countries. At the same time, there has been growing evidence that high consumption of red meat, especially of processed meat, may be associated with an increased risk of several major chronic diseases. Here, a comprehensive summary is provided of the accumulated evidence based on prospective cohort studies regarding the potential adverse health effects of red meat consumption on major chronic diseases, such as diabetes, coronary heart disease, heart failure, stroke and cancer at several sites, and mortality. Risk estimates from pooled analyses and meta-analyses are presented together with recently published findings. Based on at least six cohorts, summary results for the consumption of unprocessed red meat of 100 g day−¹ varied from nonsignificant to statistically significantly increased risk (11% for stroke and for breast cancer, 15% for cardiovascular mortality, 17% for colorectal and 19% for advanced prostate cancer); for the consumption of 50 g day−¹ processed meat, the risks were statistically significantly increased for most of the studied diseases (4% for total prostate cancer, 8% for cancer mortality, 9% for breast, 18% for colorectal and 19% for pancreatic cancer, 13% for stroke, 22% for total and 24% for cardiovascular mortality and 32% for diabetes). Potential biological mechanisms underlying the observed risks and the environmental impact of red meat production are also discussed. The evidence-based integrated message is that it is plausible to conclude that high consumption of red meat, and especially processed meat, is associated with an increased risk of several major chronic diseases and preterm mortality. Production of red meat involves an environmental burden. Therefore, some European countries have already integrated these two issues, human health and the ‘health of the planet’, into new dietary guidelines and recommended limiting consumption of red meat. © 2016 The Association for the Publication of the Journal of Internal Medicine.
Generated Summary
This research article, published in the Journal of Internal Medicine, presents a comprehensive overview of the potential health hazards associated with red meat consumption. The study is based on evidence accumulated from prospective cohort studies and meta-analyses, focusing on the correlation between red meat intake and various chronic diseases. The research explores the risks associated with both unprocessed and processed red meat, considering the potential adverse health effects on diseases such as diabetes, coronary heart disease, heart failure, stroke, cancer, and overall mortality. The methodology involves analyzing risk estimates from pooled analyses and meta-analyses, alongside recently published findings. The scope of the study encompasses an investigation into the biological mechanisms that may underlie the observed risks and the environmental impact of red meat production. The aim is to provide an integrated understanding of the health and environmental consequences of red meat consumption, and to inform dietary guidelines.
Key Findings & Statistics
- Consumption of unprocessed red meat (100 g/day) showed varying risk increases: 11% increase for stroke and breast cancer, 15% for cardiovascular mortality, 17% for colorectal cancer, and 19% for advanced prostate cancer.
- Consumption of processed meat (50 g/day) showed statistically significant risk increases for multiple diseases:
- 4% increase for total prostate cancer
- 8% increase for cancer mortality
- 9% increase for breast cancer
- 18% increase for colorectal cancer
- 19% increase for pancreatic cancer
- 13% increase for stroke
- 22% increase for total mortality and cardiovascular mortality
- 32% increase for diabetes
- The study acknowledges that red meat consumption contributes to essential nutrients in the diet, including amino acids, vitamins (like B12), and minerals (iron, zinc).
- Processed meats undergo treatments like curing, smoking, and salting, or the addition of chemical preservatives to extend shelf life.
- The paper notes a global increase in red meat consumption, especially in developing countries.
- Production of red meat involves an environmental burden.
Other Important Findings
- The study suggests that high consumption of red meat, particularly processed meat, is associated with an increased risk of several major chronic diseases.
- Potential biological mechanisms for the observed health risks and the environmental impact of red meat production are discussed.
- European countries have integrated human health and environmental concerns into dietary guidelines, recommending limitations on red meat consumption.
Limitations Noted in the Document
- The study relies on the analysis of existing cohort studies and meta-analyses, which inherently have limitations.
- Cohort studies are observational and cannot establish direct causality between red meat consumption and disease.
- The study does not provide detailed information on specific limitations of the included studies, such as variations in methodologies, populations, or the accuracy of dietary assessments.
- The focus is primarily on the association between red meat consumption and adverse health outcomes, and does not extensively explore the benefits of red meat consumption, such as its contribution to nutrient intake.
- The research acknowledges potential biological mechanisms but does not delve into the specific molecular pathways.
- The study notes an environmental impact, however, it does not contain extensive data or analysis on this specific topic.
Conclusion
The comprehensive analysis highlights the potential health hazards associated with the consumption of red meat. The study reinforces that high consumption of red meat, especially processed varieties, correlates with an increased risk of several chronic diseases and premature mortality. The statistics demonstrate a dose-response relationship, with higher consumption levels leading to greater risks across several health outcomes. These findings underscore the need for informed dietary choices and public health interventions. The discussion of potential biological mechanisms and the environmental impact of red meat production suggests that a balanced approach is needed. This includes addressing the health implications and the broader impact on the planet. The recommendations from some European countries, which are incorporating these factors into dietary guidelines, offer a pathway toward sustainable and health-conscious eating habits. In essence, the evidence-based integrated message calls for moderation in red meat consumption, with an emphasis on the health and environmental benefits of dietary adjustments. The research underscores the necessity of informed dietary choices, potentially advocating for a shift towards plant-based diets. Therefore, the study supports that policy recommendations should be implemented to help educate the public about the health risks. It calls for the development of sustainable food systems that consider both human health and environmental impact.