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Risk factors

Red meat consumption linked to increased CVD mortality

Nature Reviews Cardiology volume 9, page 312 (2012)Cite this article

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Results from a prospective analysis of dietary data for 37,698 men (22 years follow-up) and 83,644 women (28 years follow-up) has been published in Archives of Internal Medicine. Assessed individuals were free from cardiovascular disease (CVD) at baseline and regularly provided information on average intake. CVD-related mortality increased by ∼20% for every serving of red meat consumed per day (HR 1.18, 95% CI 1.13–1.23 for unprocessed red meat; HR 1.21, 95% CI 1.13–1.31 for processed red meat).

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ORIGINAL RESEARCH PAPER

  1. Pan, A. et al. Red meat consumption and mortality: results from 2 prospective cohort studies. Arch. Intern. Med. doi:10.1001/archinternmed.2011.2287

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Red meat consumption linked to increased CVD mortality. Nat Rev Cardiol 9, 312 (2012). https://doi.org/10.1038/nrcardio.2012.50

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