Red Meat Increases Risk for Heart Disease, Cancer and Macular Degeneration

Health food enthusiasts have long reported that a diet high in red meat is bad for health. Research has now shown that a diet rich in red and processed meats increases the risk of death from cancer and heart disease, according the U.S. National Cancer Institute.

More than half a million people aged 50 to 71 were enrolled in the National Institutes of Health-AARP Diet and Health Study. Data concerning the amount of red meat in their diet was analyzed via a questionnaire. Consumption was rated as follows. High intake was rated at an average of 4.5 ounces of red meat daily. The low-intake group averaged only a half-ounce daily. The high-intake group eating processed meats ate 1.5 ounces daily compared to less than two tenths of an ounce for the low-intake group.

The data was published Archives of Internal Medicine. Researchers followed the subjects for the next ten years, recording their deaths and the cause of death. At the end of ten years, 47,976 men and 23,276 women had died. Participants who ate white meats, like fish and poultry, showed less mortality during the ten-year period.

After ten years, the high-intake group showed an increased risk of death over the low-intake group, by 31 percent for men and 36 percent for women. The cancer risk was 22 percent higher in men in the high-intake group, and 20 percent for women. Heart disease risk was 27 percent higher for men with high red meat consumption and shot up to 50 percent for women.

In those who ate the most processed meat, the overall risk of death increased by 16 percent in men and 25 percent in women, compared to those who ate the least. The risk of fatal cancer increased by 12 percent in men and 11 percent in women, while the risk of fatal heart disease increased by 9 percent in men and 38 percent in women.

The study has its flaws and detractors, especially because the data was sourced via a questionnaire and the exact consumption was not measured. However the staggering statistics, such as a 50 percent increase in heart disease risk for women, suggests that lowering red meat consumption to the low-risk levels of 1.5 ounces a day may be advised, even while waiting for further studies to be conducted.

It is known that red meat consumption is a risk factor for high cholesterol and heart disease, due to the amount of saturated fat. One of the news areas of exploration in red meat research is the presence of the compound heterocyclic amines (HCAs). HCAs are formed when red meat is cooked at high temperatures, such as broiling or barbequing. Research is investing the link between HCAs and stomach, rectal, and brain cancer.

A recent study on red meat and macular degeneration was published in the American Journal of Epidemiology. Again using food questionnaires, 6,734 people from the age of 58 to 69 were asked about their red meat intake over a four-year period from 1990-1994. Follow-up began ten years later, during which time participants were monitored for signs of age-related macular degeneration. Those in the high-intake category showed greater risk of developing macular degeneration. Consumption of red meat ten times a week or more led to an increased likelihood of macular degeneration of 47 percent over those who consumed red meat less than five times a week. The suspected cause is oxidative damage caused by compounds in the red meat.

While the jury is still out and further research is underway, reducing intake of red meat might be advised. Moderation is the key to any dietary regime. Red meat is a healthy food—it’s the over-consumption that has caused researchers to ring the alarm bell. A diet with plenty of whole foods and vegetables—and protein from varied sources—is the best all-around bet.