Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study -

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study
Information type: Other primary research
Source: British Medical Journal
Specialities: Nutritional and metabolic disorders
Summary
This US cohort study (n=536,969) found an increased risk of all-cause mortality with red meat intake (HR for highest vs lowest fifth 1.26, 95%CI 1.23 to 1.29). There were reduced risks associated with substituting red meat for white meat.
UKMi comment
A related editorial discusses the data and highlights the major causes of elevated mortality: cardiovascular disease, diabetes, cancer, and hepatic renal and respiratory diseases. It also highlights potential damaging effect of meat consumption on the environment.
Related links: Editorial