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# Eating meat boosts premature death risk
- URL: https://www.foodconsumer.org/eating_meat_boosts_death_risk_0423120816/
- Published: 2012-04-23T21:15:00.000Z
- Updated: 2026-09-22T15:46:25.000Z
- Description: Across two studies of 37,698 men and 83,644 women followed 22 to 28 years, with 23,926 deaths, a daily three-ounce serving of unprocessed red meat was tied to 13% higher mortality and processed meat to 20%. Swapping in poultry, nuts or legumes lowered risk up to 19%.
- Author: Food Consumer
- Tags: Food, Nutrition, Death, Meat, #vivvo-import

By Maria Cendejas

Researchers from the Harvard School of Public Health have published the results of a 22-year study on red meat consumption in the journal Archives of Internal Medicine, according to Natural News. 

The scientists found that red meat consumption is associated with an increased risk of cardiovascular and cancer mortality. Substituting with other healthy protein sources, such as fish, poultry, nuts, and legumes, lowered risk of mortality.

The lead study author Dr. An Pan noted," Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type-2 diabetes, coronary heart disease, stroke, and certain cancers in other studies."

Researchers reviewed the data from two independent studies of 37,698 men and 83,644 women, each conducted over a period of 22 to 28 years. It revealed data over a very long time frame. All participants were free of cardiovascular disease and cancer when the studies began and their diets were assessed using a food frequency questionnaire every 4 years.

During the two studies, a total of 23,926 deaths were identified with 5,910 from cardiovascular disease and 9,464 from cancer. Regular consumption of red meats, especially processed meats such as sausage, hot dogs and luncheon meats was associated with a significantly increased mortality risk. A daily serving of unprocessed red meat about three ounces was found to increase mortality by 13%. 

Processed meat consumption increased risk of death from all causes by 20%.

Substituting poultry, nuts and legumes for red meat lowered mortality risk by up to 19%.

Comparing unprocessed meat consumption with consumption of processed meats, the researchers found that mortality risks were increased by 18% to 21% for cardiovascular diseases, and 10% to 16% for cancer mortality.