Reducing Red Meat Consumption 'Reduces' Heart Disease and Cancer

A new study has shown that a 30% reduction in the consumption of processed and unprocessed red meat can lead to a significant decrease in heart disease and colorectal cancer. This research, conducted by the Global Academy of Agriculture and Food Systems at the University of Edinburgh and the University of North Carolina, examined the impact of meat consumption on health using advanced simulation tools and health data from adults in the United States. The results of this study, published in The Lancet medical journal, indicated that reducing processed meat consumption could lead to a decrease of 350,000 diabetes cases, approximately 92,500 cases of cardiovascular disease, and 53,300 cases of colorectal cancer over a decade. Previously, many studies had shown that high consumption of processed meats is linked to chronic diseases, but few of these studies had examined the impact of this type of meat on multiple diseases simultaneously. In this new research, the scientists found that reducing unprocessed red meat consumption could also be beneficial. For example, eating one less hamburger per week could prevent 732,000 people from developing diabetes over a decade. However, researchers emphasize that there is less information regarding the impact of unprocessed red meat on chronic diseases, and further research is needed for definitive conclusions. Processed foods are those prepared using specific machinery and additives, making them readily available. These foods entered the market in the 1980s, and manufacturers invested heavily to improve their taste, texture, and color to attract customers. Over the years, more than 1,500 studies have shown that the consumption of processed foods is associated with obesity, type 2 diabetes, heart diseases, and even the severity of COVID-19.