Red meat intake ‘linked to death risk’
“Small quantities of processed meat such as bacon, sausages or salami can increase the likelihood of dying early by a fifth,” The Daily Telegraph reported today.
The news is based on a large study that looked at the diets and health of over 120,000 people over periods of up to 28 years, assessing their diets every four years and following the development of any heart problems or cancer. Researchers found that regularly eating red meat, in particular processed meat, was associated with a significantly higher risk of dying prematurely. Each 85 gram daily serving of unprocessed red meat (equivalent to about three thin slices of roast beef) was associated with a 13% increase in death risk during the study period, while one daily serving of processed meat (one hot dog or two slices of bacon) was associated with a 20% increased risk.
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