Even A Low Intake Of Red And Processed Meat May Raise Death Risk

The connection between eating large amounts of red or processed meat and certain diseases is well-known, but a new study suggests that consuming even a small amount of these foods could be risky.

The world is eating more meat. The global consumption of meat and poultry has increased in both developed and developing countries over the past 50 years, according to the Food and Agriculture Organization of the United Nations.

Red meat is the most popular type of meat in the United States. Processed meat that has undergone curing, smoking, or salting to alter its flavor makes up 22 percent of U.S. meat consumption, according to a 2011 study.

Research has linked both red and processed meat to a higher risk of certain health conditions, such as diabetes, coronary heart disease, and even some cancers.

Previous studies have examined the effects of eating moderate-to-high amounts of meat on mortality. However, the impact of consuming a small amount has remained largely untested. – Medical News Today