Health: meat consumption

A large-scale study conducted in the U.S. followed 550,000 people aged 50–71 over a period of 10 years, examining the impact of consuming red meat (beef, pork), white meat (poultry, fish), and processed meat (sausages, deli meats) on mortality rates. The findings indicated that individuals with a high intake of red meat had a 31% higher mortality risk for men and 36% for women compared to those who consumed less. Specifically, the risk of cancer mortality increased by 22% in men and 20% in women, while the risk of cardiovascular disease mortality rose by 27% in men and 50% in women. Processed meat consumption was also associated with increased mortality, with men facing a 16% higher overall risk and women 25%. Cancer-related deaths were 9% higher in men and 38% higher in women who frequently consumed processed meats. In contrast, a higher intake of white meat, such as poultry and fish, was linked to a reduced mortality risk, with a hazard ratio of 0.92 for both men and women. Possible reasons for the increased cancer risk associated with red and processed meat include the formation of carcinogenic compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) during cooking, high iron content that may promote oxidative damage, and potential hormone residues in meat, particularly in the U.S. food industry. The study suggests that reducing meat consumption could significantly lower mortality rates. A decrease in red meat intake could reduce overall mortality by 11% for men and 16% for women, while reducing processed meat consumption could lead to a 20% lower cardiovascular mortality rate in women. However, the study's applicability to Germany remains uncertain due to differences in dietary habits and meat processing methods. On average, red meat consumption in Germany falls between the 1st and 3rd quintiles of the U.S. study, making a direct comparison difficult. In conclusion, high consumption of red and processed meat is associated with an increased mortality risk, while poultry and fish appear to have protective effects. Although the exact mechanisms are not yet fully understood, reducing meat intake could contribute to a longer and healthier life.