Study Links Reduced Red Meat Consumption to Lower Chronic Disease Risks

A recent study published in The Lancet Planetary Health found that reducing red meat consumption could significantly lower risks of chronic diseases, including type 2 diabetes, cardiovascular disease, and colorectal cancer.

Researchers used a sophisticated microsimulation model to analyze the potential impact of a 30% reduction in both unprocessed and processed meat intake on long-term health, estimating these effects over a 10-year period.

According to the findings, a 30% decrease in unprocessed red meat consumption alone could prevent around 46,000 deaths in that timeframe.

Including both processed and unprocessed meats, researchers estimate the reduction could lead to over a million fewer cases of type 2 diabetes, about 384,000 fewer incidents of cardiovascular disease, and roughly 85,000 fewer cases of colorectal cancer.

They project this could also lead to a decrease in all-cause mortality, with around 62,000 fewer deaths overall.

The potential health benefits of reducing meat intake have not yet fully made their way into official dietary guidelines in the U.S., according to University of Edinburgh research fellow Joe Kennedy.

“Evidence remains scarce [regarding risks associated with eating unprocessed red meat], preventing specific and conclusive recommendations,” Kennedy noted.

However, researchers hope these results will inform upcoming dietary recommendations by 2025, which could have “widespread implications, especially for children and young people in the U.S.,” as reported by Healio.

The environmental impact is another factor in the discussion around reduced meat consumption. Animal farming is a significant contributor to greenhouse gas emissions and typically uses more water than plant farming, suggesting that lowering meat intake could also contribute to environmental sustainability.

Additionally, research has pointed to the potential buildup of harmful forever chemicals (PFAS) from high processed food consumption, including processed meats, which may increase the risk of asthma, cancer, and immune system issues.

These findings underscore the health and environmental benefits that could accompany a shift towards lower red meat consumption, providing further evidence in support of dietary adjustments for both individual and planetary health.

For more on the health benefits of mindful meat consumption, visit our homepage for expert-backed insights.