Red meat and processed meat consumption and all-cause mortality: a meta-analysis

Area of Science:

• Nutrition Science
• Epidemiology
• Public Health

Background:

• High intake of red and processed meats is a public health concern.
• Previous studies suggest associations with chronic diseases and mortality.
• Evidence synthesis is needed to clarify the relationship with all-cause mortality.

Purpose of the Study:

• To conduct a meta-analysis of prospective studies.
• To evaluate the association between red meat and processed meat consumption and all-cause mortality.
• To perform a dose-response analysis for these associations.

Main Methods:

• Systematic literature search of PubMed and reference lists.
• Inclusion of prospective studies reporting relative risks and confidence intervals.
• Random-effects model used for meta-analysis and dose-response analysis.

Main Results:

• Nine prospective studies were included.
• Highest vs. lowest consumption categories showed increased mortality risk: unprocessed red meat (RR 1.10), processed meat (RR 1.23), total red meat (RR 1.29).
• Dose-response analysis revealed significant positive associations for processed and total red meat, but not unprocessed red meat, with all-cause mortality.

Conclusions:

• High consumption of red meat, particularly processed meat, is associated with increased all-cause mortality.
• The association between processed and total red meat consumption and mortality is nonlinear.
• Findings support recommendations to limit intake of red and processed meats for public health.