A recent report in Lancet Planetary Health reveals that reducing the intake of red and processed meat could significantly decrease rates of cardiovascular disease, diabetes, and colon cancer.
Past studies have shown a link between the consumption of red meat, including hamburgers and steak, and processed meats like hot dogs and bacon, with an increased risk of chronic diseases.
To assess the potential impact of lower meat consumption, researchers analyzed data from two national nutrition surveys. They used a simulation model based on 8,665 representative Americans to estimate the effects of dietary changes on health outcomes.
The findings indicate that if American adults reduce their red and processed meat intake by 30%, approximately 382,400 cases of cardiovascular disease could be prevented over the next decade. Specifically, this reduction would mean decreasing processed meat consumption from an average of just over two servings to 1.4 servings per week. For red meat, the average would drop from 3.7 to 2.8 servings per week, with one serving defined as 3 ounces.
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