• HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
Friday, August 1, 2025
BIOENGINEER.ORG
No Result
View All Result
  • Login
  • HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
        • Lecturer
        • PhD Studentship
        • Postdoc
        • Research Assistant
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
  • HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
        • Lecturer
        • PhD Studentship
        • Postdoc
        • Research Assistant
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
No Result
View All Result
Bioengineer.org
No Result
View All Result
Home NEWS Science News Cancer

Eating small amounts of red and processed meats may increase risk of death

Bioengineer by Bioengineer
March 27, 2019
in Cancer
Reading Time: 3 mins read
0
Share on FacebookShare on TwitterShare on LinkedinShare on RedditShare on Telegram

consuming even small amounts of red meat versus none may impact mortality from all causes, especially cardiovascular disease

IMAGE

Credit: Loma Linda University Health

A new study out of Loma Linda University Health suggests that eating red and processed meats — even in small amounts — may increase the risk of death from all causes, especially cardiovascular disease.

Saeed Mastour Alshahrani, lead author of the study and a doctoral student at Loma Linda University School of Public Health, said the research fills an important gap left by previous studies that looked at relatively higher levels of red meat intake and compared them with low intakes.

“A question about the effect of lower levels of intakes compared to no-meat eating remained unanswered,” Alshahrani said. “We wanted to take a closer look at the association of low intakes of red and processed meat with all-cause, cardiovascular diseases, and cancer mortality compared to those who didn’t eat meat at all.”

This study, “Red and Processed Meat and Mortality in a Low Meat Intake Population” is part of the Adventist Health Study-2 (AHS-2), a prospective cohort study of approximately 96,000 Seventh-day Adventist men and women in the United States and Canada. The principal investigator of AHS-2 is Gary E. Fraser, MD, PhD, professor of medicine and epidemiology at Loma Linda University Health.

Adventists are a unique population — approximately 50 percent are vegetarians, and those who consume meat do so at low levels. This allowed researchers to investigate the effect of low levels of red and processed meat intake compared to zero-intake in a large setting such as the Adventist Health Study.

The study evaluated the deaths of over 7,900 individuals over an 11-year period. Diet was assessed by a validated quantitative food frequency questionnaire and mortality outcome data were obtained from the National Death Index. Of those individuals who consumed meat, 90 percent of them only ate about two ounces or less of red meat per day.

Nearly 2,600 of the reported deaths were due to cardiovascular disease, and over 1,800 were cancer deaths. Processed meat — modified to improve flavor through curing, smoking, or salting (such as ham and salami) — alone was not significantly associated with risk of mortality possibly due to a very small proportion of the population who consume such meat. However, the total intake of red and processed meat was associated with relatively higher risks of total and cardiovascular disease deaths.

Michael Orlich, MD, PhD, co-director of AHS-2 and co-author of the present study, said these new findings support a significant body of research that affirms the potential ill health effects of red and processed meats.

“Our findings give additional weight to the evidence already suggesting that eating red and processed meat may negatively impact health and lifespan,” Orlich said.

###

The study was published in Nutrients as part of the Special Issue, Dietary Assessment in Nutritional Epidemiology: Public Health Implications for Promoting Lifelong Health.

Media Contact
Briana Pastorino
[email protected]

Original Source

https://news.llu.edu/research/risks-of-eating-red-meat-even-small-portions

Related Journal Article

http://dx.doi.org/10.3390/nu11030622

Tags: cancerCardiologyDeath/DyingDiet/Body WeightFood/Food ScienceMedicine/HealthMortality/LongevityNutrition/NutrientsPublic Health
Share12Tweet8Share2ShareShareShare2

Related Posts

blank

Scientists Uncover How Leukemia Virus Remains Dormant in the Body – Paving the Way for Future Therapies

August 1, 2025
Final Clinical Trial Results Published for Advanced Kidney Cancer Therapy

Final Clinical Trial Results Published for Advanced Kidney Cancer Therapy

August 1, 2025

New Study Uncovers Role of Mysterious Variants in Colon Cancer-Linked Gene

August 1, 2025

Proteogenomic Study of Healthy vs. Cancerous Prostate Tissues Leveraging SILAC and Mutation Databases

July 31, 2025
Please login to join discussion

POPULAR NEWS

  • Blind to the Burn

    Overlooked Dangers: Debunking Common Myths About Skin Cancer Risk in the U.S.

    60 shares
    Share 24 Tweet 15
  • Dr. Miriam Merad Honored with French Knighthood for Groundbreaking Contributions to Science and Medicine

    46 shares
    Share 18 Tweet 12
  • Study Reveals Beta-HPV Directly Causes Skin Cancer in Immunocompromised Individuals

    37 shares
    Share 15 Tweet 9
  • Sustainability Accelerator Chooses 41 Promising Projects Poised for Rapid Scale-Up

    35 shares
    Share 14 Tweet 9

About

We bring you the latest biotechnology news from best research centers and universities around the world. Check our website.

Follow us

Recent News

Breakthrough Discovery in Brain Receptors Could Revolutionize Next-Generation Mental Health Treatments

Innovative Imaging Technique Reveals Elemental Distributions in Frozen Solvents within Nanomaterials

Physicists Unravel the Enigma of Mysterious Membrane Dynamics

  • Contact Us

Bioengineer.org © Copyright 2023 All Rights Reserved.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In
No Result
View All Result
  • Homepages
    • Home Page 1
    • Home Page 2
  • News
  • National
  • Business
  • Health
  • Lifestyle
  • Science

Bioengineer.org © Copyright 2023 All Rights Reserved.