Joel Schectman, MD
Is the consumption of red, white, and processed meat associated with increased risk for mortality?
Cohort study with 10-year follow-up (National Institutes of Health [NIH]-AARP [formerly known as the American Association of Retired Persons] Diet and Health Study).
6 states (California, Florida, Louisiana, New Jersey, North Carolina, and Pennsylvania) and 2 cities (Atlanta, Georgia; Detroit, Michigan) in the USA.
545 653 persons who were 50 to 71 years of age (mean age 62 y, 59% men).
Meat intake, classified as red meat (all types of beef and pork, including bacon, cold cuts, and sausages), white meat (chicken, turkey, and fish, including low-fat sausages and low-fat hot dogs made from poultry), and processed meat (bacon, red- and white-meat sausages, luncheon meats, cold cuts, regular hot dogs, and low-fat hot dogs made from poultry).
All-cause and cause-specific death (linkage to national death databases).
High consumption of red meat and processed meat was associated with increased risk for all-cause, cardiovascular, and cancer mortality in men and women (Table). Risk for death from other causes (except injuries and sudden deaths) was also associated with high red- and processed-meat intake in men and women.
High consumption of red meat and processed meat was associated with increased risk for mortality.
Associations between meat consumption and risk for mortality
*HR compares highest quintile with lowest quintile for red meat (median 63 vs 10 g per 1000 kcal), white meat (median 65 vs 10 g per 1000 kcal), and processed meat (median 23 vs 1.6 g per 1000 kcal); HR is adjusted for age, race, education, marital status, family history of cancer, body mass index, smoking history, physical activity, alcohol use, vitamin supplement use, and fruit and vegetable consumption.
Joel Schectman. High consumption of red meat and processed meat was associated with increased risk for mortality. Ann Intern Med. 2009;151:JC1–15. doi: 10.7326/0003-4819-151-2-200907210-02015
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Published: Ann Intern Med. 2009;151(2):JC1-15.
Cardiology, Coronary Risk Factors, Hematology/Oncology, Prevention/Screening, Smoking.
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