Meat Intake and Mortality: A Prospective Study of Over Half a Million People
Submitted on Jun 02, 2009 (Original item from 2009)
Diet and Nutrition | Vegetarianism and Veganism | Health, Personal Health | Meat, Dairy, Egg Consumption | Vegetarian Motivations or Barriers
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Short Description:
Research following over half a million people for a decade found that those who ate the most red and processed meats had an overall higher risk of dying, particularly from heart disease and cancer.
Abstract:
This study reviewed 10 year data from 1995 from the National Institutes of Health-AARP Diet and Health Study. The foundation data included demographic information and food frequency questionnaires provided from over half a million citizens.
Major findings of this study:
- A total of 71,252 people, including 47,976 men and 23,276 women, died over the 10 year follow up period.
- The one fifth of men and women who ate the most red meat had a higher risk
of overall death and death from cancer and heart disease than the one fifth who
ate the least red meat.
- The results were similar for the one fifth who ate the most processed meat compared
to those who ate the least.
- The one fifth of men and women who ate the most white meat (eg
fish, poultry) had a slightly lower risk of total death, death from cancer, and
death from causes other than cancer or heart disease, compared to the one fifth
who ate the least white meat.
- 11 per cent of deaths in men and 16 per cent of deaths in women could be prevented if they reduced their consumption of red meat to that of the one fifth who ate the least.
Spot Check Number:
1070
Sponsor:
National Cancer Institute
Animal Type:
Farm Animals
Record Type:
Journal Article, Survey Summary
Research Method:
Experimental/Modeling/Applications
Geographic Region:
United States National
Number of Participants:
500,000+
Population Descriptors:
American Association of Retired Persons Diet and Health Study participants
Year Conducted:
2009
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