New American research has found that eating small amounts of red and processed meat can increase the individual's death risk compared to not eating any meat.
Performed by researchers at Loma Linda University Health in California, the new study examined 72,149 participants attending the Adventist Health Study-2 (AHS-2), a major cohort study of seventh-day Adventist men and women in the United States and Canada.
Since about 50% of Adventists are vegetarians and those who eat meat only eat small amounts, this cohort scientist uses to examine the effect of low level intake of red and processed meat as compared to not eating meat in a great setting.
"A question of the effect of lower levels of intake relative to non-meat eating remained unanswered," explains Saeed Mastour Alshahrani, lead author of the study. "We wanted to take a closer look at the association of low intake of red and processed meat with all cause, cardiovascular disease and cancer mortality over those who did not eat meat at all."
The researchers assessed the diet of the participants using a food frequency questionnaire and collected data on mortality from the National Death Index.
Of the participants who ate meat, 90% of them ate only approx. 2 ounces of red meat a day.  The results published in the journal Nutrients showed that in an average follow-up of 11.8 years, 7,961 total deaths, of which 2,598 were due to cardiovascular disease (CVD) and 1,873 were due to cancer.
In addition, the team also found that eating relatively low levels of red and processed meat was associated with a moderately increased risk of death from all causes and from CVD compared to zero consumption.
However, processed meat alone, which is meat it has been modified to improve the taste of curing, smoking or salting, was not significantly associated with the mortality risk, possibly due to the small proportion of participants in this study using it. kind of meat.
The researchers say the new study suggests eating red and processed meat, even in small amounts, may increase the risk of death from all causes and especially from cardiovascular disease.
Co-author Michael Orlich, MD, PhD, also commented that the findings support the growing research unit that suggests that red and processed meat may have a negative impact on health.
"Our findings further emphasize the evidence already suggesting that eating red and processed meat can adversely affect health and longevity," he said. 19659014]