Study reveals red meat health risks

13^th March 2012

Eleanor Hooper

Eleanor Hooper

13 March 2012

Researchers from the Harvard Medical School in the US have discovered that having a diet high in red meat can decrease life expectancy.

The study, conducted on more than 120,000 people over three decades, suggests that eating red meat leads to a higher instance of cancer and heart problems.

Although processed meat, which is usually ostracised by dieticians for being pumped full of rubbish, was found to be the most dangerous, it was found that eating unprocessed meat still caused higher rates of mortality from cancer and cardiovascular problems than not eating it at all.

Indeed, eating just one portion extra of red meat a day can lead to a 13% increase in the risk of death.  This is thought to be due to the higher levels of saturated fat in such meats, as well as the sodium used when processing.

However, the British Heart Foundation are adamant that eating red meat can still be part of a healthy diet, but that people should consider substituting it a few days a week for poultry, fish and pulses, which are all good sources of protein.

Discussion on the BBC news forum today was split between readers who feel studies like this are “scare-mongering”, and those who take the approach that it is good to know what actually goes into food and what effect it can have on the body.

Eleanor Hooper