What is the impact of red and processed meat consumption on occurrence of chronic diseases and mortality?

August 2024

A recent study conducted in the United States showed that when unprocessed red meat and processed meat consumption was reduced by 30% over a period of 10 years, it led to significant decreases in chronic diseases and death.

Unprocessed red meats: meats such as beef, pork, and lamb that have not been cured, smoked or otherwise modified in any significant way.

Processed meats: Meats that have been preserved by smoking, curing, salting or by adding preservatives. When meats are preserved in these ways, cancer-causing substances can be formed (Canadian Cancer Society, 2024).

 

Research has connected red meat to various health conditions including heart disease, type 2 diabetes, and colorectal cancer. In this study, the researchers used data from the US National Health and Nutrition Examination Study to create a microsimulation model to predict how reductions in unprocessed and processed meat consumption affect incidence of chronic diseases and mortality (death) over a 10-year period. Scenarios included reductions of 5%, 10%, 30%, 50%, 75%, and 100% in grams of unprocessed red meat, processed meat, or both. The total number of respondent data included in the simulation model was 8,665, which represented 242, 021, 876 US adults.

Results from the microsimulation showed that a reduction of processed meat consumption of 30% could result in:

• 352,900 fewer occurrences of types 2 diabetes;
• 92,500 fewer occurrences of cardiovascular disease;
• 53,300 fewer occurrences of colorectal cancer;
• 16,700 fewer all-cause deaths.

A 30% reduction in consumption of unprocessed red meat could result in:

• 732,600 fewer occurrences of type 2 diabetes;
• 291,500 fewer occurrences of cardiovascular disease;
• 32,200 fewer occurrences of colorectal cancer;
• 46,100 fewer all-cause deaths.

A 30% reduction in both processed meat and unprocessed meat could result in:

• 1,073,400 fewer occurrences of type 2 diabetes;
• 382,400 fewer occurrences of cardiovascular disease;
• 84,400 fewer occurrences of colorectal cancer;
• 62,200 fewer all-cause deaths.

 

Processed meat is believed to impact the development of chronic diseases through high sodium, nitrite and nitrate content, which are used in the preservation process. For unprocessed red meat, the methods of cooking, particularly grilling or charbroiling at high temperatures, is believed to increase the formation of certain cancer-causing compounds known as polycyclic aromatic hydrocarbons.

Conclusion

Reductions in processed meat and unprocessed meat consumption may help to reduce the burden of some chronic diseases, including colorectal cancer.