Eating red meat and processed meat hikes heart disease and death risk, study finds

Processed meats (stock image).

After a controversial study last fall recommending that it was not necessary for people to change their diet in terms of red meat and processed meat, a large, carefully analyzed new study links red and processed meat consumption with slightly higher risk of heart disease and death, according to a new study from Northwestern Medicine and Cornell University.

Eating two servings of red meat, processed meat or poultry -- but not fish -- per week was linked to a 3 to 7% higher risk of cardiovascular disease, the study found. Eating two servings of red meat or processed meat -- but not poultry or fish -- per week was associated with a 3% higher risk of all causes of death.

"It's a small difference, but it's worth trying to reduce red meat and processed meat like pepperoni, bologna and deli meats," said senior study author Norrina Allen, associate professor of preventive medicine at Northwestern University Feinberg School of Medicine. "Red meat consumption also is consistently linked to other health problems like cancer."

"Modifying intake of these animal protein foods may be an important strategy to help reduce the risk of cardiovascular disease and premature death at a population level," said lead study author Victor Zhong, assistant professor of nutritional sciences at Cornell, who did the research when he was a postdoctoral fellow in Allen's lab.

The paper will be published Feb. 3 in JAMA Internal Medicine.

The new findings come on the heels of a controversial meta-analysis published last November that recommended people not reduce the amount of red meat and processed meat they eat. "Everyone interpreted that it was OK to eat red meat, but I don't think that is what the science supports," Allen said.

"Our study shows the link to cardiovascular disease and mortality was robust," Zhong said.

What should we eat?

"Fish, seafood and plant-based sources of protein such as nuts and legumes, including beans and peas, are excellent alternatives to meat and are under-consumed in the U.S.," said study coauthor Linda Van Horn, professor of preventive medicine at Feinberg who also is a member of the 2020 U.S. Dietary Guidelines Advisory committee.

The study found a positive association between poultry intake and cardiovascular disease, but the evidence so far isn't sufficient to make a clear recommendation about poultry intake, Zhong said. Still, fried chicken is not recommended.

The new study pooled together a large diverse sample from six cohorts, included long follow-up data up to three decades, harmonized diet data to reduce heterogeneity, adjusted a comprehensive set of confounders and conducted multiple sensitivity analyses. The study included 29,682 participants (mean age of 53.7 years at baseline, 44.4% men and 30.7% non-white). Diet data were self-reported by participants, who were asked a long list of what they ate for the previous year or month.

Key findings:

• A 3 to 7% higher risk of cardiovascular disease and premature death for people who ate red meat and processed meat two servings a week.
• A 4% higher risk of cardiovascular disease for people who ate two servings per week of poultry, but the evidence so far is not sufficient to make a clear recommendation about poultry intake. And the relationship may be related to the method of cooking the chicken and consumption of the skin rather than the chicken meat itself.
• No association between eating fish and cardiovascular disease or mortality.

Limitations of the study are participants' dietary intake was assessed once, and dietary behaviors may have changed over time. In addition, cooking methods were not considered. Fried chicken, especially deep fat-fried sources that contribute trans-fatty acids, and fried fish intake have been positively linked to chronic diseases, Zhong said.

Other Northwestern authors are Dr. Philip Greenland, Dr. Mercedes R. Carnethon, Dr. Hongyan Ning, Dr. John T. Wilkins and Dr. Donald M. Lloyd-Jones.

The study was funded by National Institutes of Health/National Heart, Lung, and Blood Institute (R21 HL085375), American Heart Association Strategically Focused Research Networks and the Feinberg School of Medicine.

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Materials provided by Northwestern University. Original written by Marla Paul. Note: Content may be edited for style and length.

Red alert as Arctic lands grow greener

Arctic tundra in summer (stock image).

New research techniques are being adopted by scientists tackling the most visible impact of climate change -- the so-called greening of Arctic regions.

The latest drone and satellite technology is helping an international team of researchers to better understand how the vast, treeless regions called the tundra is becoming greener.

As Arctic summer temperatures warm, plants are responding. Snow is melting earlier and plants are coming into leaf sooner in spring. Tundra vegetation is spreading into new areas and where plants were already growing, they are now growing taller.

Understanding how data captured from the air compare with observations made on the ground will help to build the clearest picture yet of how the northern regions of Europe, Asia and North America are changing as the temperature rises.

Now a team of 40 scientists from 36 institutions, led by two National Geographic Explorers, have revealed that the causes of this greening process are more complex -- and variable -- than was previously thought.

Researchers from Europe and North America are finding that the Arctic greening observed from space is caused by more than just the responses of tundra plants to warming on the ground. Satellites are also capturing other changes including differences in the timing of snowmelt and the wetness of landscapes.

Lead author Dr Isla Myers-Smith, of the University of Edinburgh's School of GeoSciences, said: "New technologies including sensors on drones, planes and satellites, are enabling scientists to track emerging patterns of greening found within satellite pixels that cover the size of football fields."

Professor Scott Goetz of the School of Informatics, Computing and Cyber Systems at Northern Arizona University, says this research is vital for our understanding of global climate change. Tundra plants act as a barrier between the warming atmosphere and huge stocks of carbon stored in frozen ground.

Changes in vegetation alter the balance between the amount of carbon captured and its release into the atmosphere. Small variations could significantly impact efforts to keep warming below 1.5 degrees centigrade -- a key target of the Paris Agreement. The study will help scientists to figure out which factors will speed up or slow down warming.

Co-lead author Dr Jeffrey Kerby, who was a Neukom Fellow at Dartmouth College while conducting the research, said: "Besides collecting new imagery, advances in how we process and analyse these data -- even imagery that is decades old -- are revolutionising how we understand the past, present, and future of the Arctic."

Alex Moen, Vice President of Explorer Programs at the National Geographic Society, said: "We look forward to the impact that this work will have on our collective understanding of the Arctic for generations to come."

The paper, published in Nature Climate Change, was funded in part by the National Geographic Society and government agencies in the UK, North America and Europe, including NASA's Arctic Boreal Vulnerability Experiment (ABoVE) and the UK's Natural Environment Research Council.

The research was also supported by the Synthesis Centre of the German Centre for Integrative Biodiversity Research, and was informed by a U.S. National Academy of Sciences workshop, Understanding Northern Latitude Vegetation Greening and Browning.

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Materials provided by University of Edinburgh. Note: Content may be edited for style and length.