Red meat is risky

Consumption linked to increased risk of early death

People who eat red meat on a regular basis may be reducing their lifespan significantly, a Harvard School of Public Health study concludes.

The study, which appeared online in Archives of Internal Medicine, found that daily consumption of unprocessed red meat increased the risk of mortality by 13 percent, while a daily serving of processed meat—one hot dog or two strips of bacon—was associated with a 20 percent increased risk of early death, according to ABC News. The authors suggested substituting other sources of protein—such as fish, poultry or nuts—which could lower the risk of mortality by 7 to 19 percent.

“It’s not really surprising because red-meat consumption has been linked to an increased risk of chronic diseases, such as cardiovascular disease and cancer,” said Dr. Frank Hu, co-author of the study.