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High consumption of red meat is associated with excess risks for cardiovascular disease (CVD), cancer, and death. In this analysis, researchers used data from the Nurses' Health Study (54,000 women; age range, 30–55 at study entry) and the Health Professionals Study (28,000 men; age range, 40–75 at study entry) to examine health effects of changing red meat consumption over time.
Participants were free of CVD and cancer at baseline. Data were collected from 1986 through 2010; diet and lifestyle factors were measured every 4 years. More than 14,000 deaths occurred during the studies. Adjusted for numerous potential confounders, increasing red meat consumption by 3.5 servings weekly during an 8-year period was associated with significantly hig…