Meat intake and mortality: a prospective study of over half a million people.

Description

The objective of this study was to examine the associations between red, white and processed meat consumption with total and cause-specific mortality. Compared to individuals in the lowest quintile of red meat intake, men and women in the highest quintile had a significant increase in total mortality rate. Moreover, the risk of cancer mortality and cardiovascular disease mortality was also higher in individuals in the top quintile of red meat and processed meat intake. However, subjects in the top quintile of white meat consumption were at lower risk of total and cancer mortality compared to those in the lowest quintile. In his editorial, Dr. Barry M. Popkin discussed red meat and animal source food intake from several standpoints: red meat, a nutritional perspective; red meat and processed meat consumption from a global perspective; global food price increases and the role of increasing red meat and other animal source food intake; global water, climate and energy crises and the future: policy challenges