Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

Abstract

Recent evidence from large prospective US and European cohort studies and from metaanalyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis. The association has not always been noted with red meat, and it has been absent with white meat. There is evidence of several mechanisms for the observed adverse effects that might be involved, however, their individual role is not defi ned at present. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. Restrictive recommendations should not be applied to subjects above about 70 years of age, as the studies quoted herein did not examine this age group, and the inclusion of suffi cient protein supply (e. g. in the form of meat) is particularly important in the elderly.

Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012

“…Additionally, we observed a slight decline in per-capita consumption of processed meat in all socio-economic categories except for the lowest quintile. Evidence suggests that consumption of processed meat is associated with the risk of colorectal cancer and other chronic diseases [20]. One possible explanation for the slight reduction could be the increased awareness of the association between processed meat consumption and health outcomes.…”

Flexitarian Diets and Health: A Review of the Evidence-Based Literature

“…The FD seems to recognize the fact that meat is an important source of protein, fat, and micronutrients (5, 6), yet also considers the ethical sides, such as the need to avoid intensification and improve animal welfare (7). It also considers evidence that long-term consumption of increasing amounts of red meat and particularly processed meat may increase the risk of mortality, cardiovascular disease, type 2 diabetes, and certain forms of cancer such as colon cancer (6).…”

“…It also considers evidence that long-term consumption of increasing amounts of red meat and particularly processed meat may increase the risk of mortality, cardiovascular disease, type 2 diabetes, and certain forms of cancer such as colon cancer (6). Recently, the International Agency for Research on Cancer classified red meat as probably carcinogenic and processed meat carcinogenic to humans (8).…”

Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

“…Red meat is regarded as a source of cholesterol and saturated fatty acids, which increase the risk of various diseases (Binnie et al, 2014;Battaglia Richi et al, 2015). However, this popular belief has not affected the demand for red meat and its products, which continues to be high around the world (OECD/FAO, 2016).…”