New research by Harvard School of Medicine has concluded that a diet high in red and processed meat can markedly increase the risk of dying prematurely from cancer or heart disease. The study found that heavy consumption of red meat increased the risk of dying from heart disease by 18% and of dying from cancer by 10%. The risks were greater still with processed meat, such as sausages and burgers. Heavy consumption of such food increased the risk of dying from heart disease by 21% and from cancer by 16%. The researchers suggested that the saturated fat present in red meat might be responsible for the increased risks. They advised substituting chicken, fish or nuts for red meat, which could increase life expectancy by up to a fifth.
The findings add to previous studies that have indicated risks associated with eating red meat. Research in 2009 found that American men who consumed the most red meat died younger on average than those who consumed the least red meat. The tendency was even more pronounced for women. A study by the Harvard School of Public Health in 2010 concluded that processed meats significantly increased the risk of heart disease (however, that study found no significant increase in health risks from unprocessed meat). The new research is the most comprehensive to date: it analysed the eating habits and health of more than 120,000 people over a period of more than 20 years.
Advertisement
Critics have played down the findings, arguing that it is difficult to isolate the effect of eating meat from other social factors. Jessica Harris, left, health information manager at Cancer Research UK, said: “The risks of smoking massively outweigh these risks. Red meat isn’t as important as being overweight or drinking alcohol. But that’s not to say it isn’t making a significant contribution [to the risk of mortality].” Other experts have pointed out that red meat contains numerous valuable nutrients. Laura Wyness, of the British Nutrition Foundation, said: “Although red meat contains saturated fat, it also provides nutrients that can protect against cardiovascular disease such as omega 3 fatty acids, unsaturated fats, B vitamins and selenium.”
Advertisement
The Department of Health recommends eating a maximum of 70g of red meat a day. However, the new Harvard report’s co-author, Dr Frank Hu, left, called this allowance “generous”. “The bottom line is that we should make red meat only an occasional rather than a regular part of our diet,” he said. The study may be more of a warning to the US than to Britain. Americans are estimated to consume 130kg of meat a year each, more than any other nation. Britons average just over 80kg a year. Victoria Taylor, a dietician at the British Heart Foundation, concluded: “Red meat can still be eaten as part of a balanced diet, but go for the leaner cuts, and use healthier cooking methods such as grilling.”