Source: Michael Fielding, MEATINGPLACE, 9/5/16


High intakes of red meat are associated with a higher risk of all-cause mortality and cardiovascular disease (CVD) mortality, researchers are saying -- but consumption levels of fruits and vegetables doesn't necessarily mitigate those risks.

The results of a study of nearly 75,000 Swedes show that although high red meat consumption is associated with a shorter survival and higher risk of cardiovascular disease (CVD), cancer and all-cause mortality, fruit and vegetable (FV) consumption is associated with a longer survival and lower mortality risk.

Whether high FV consumption may counterbalance the negative impact of high red meat consumption is unknown.

Compared with participants in the lowest quintile of total red meat consumption, those in the highest quintile had a 21 percent increased risk of all-cause mortality, a 29 percent increased risk of CVD mortality and no increase in the risk of cancer mortality. Results were similar across amounts of FV consumption, and no interaction between red meat and FV consumption was found.
The study results were published in the August edition of the American Journal of Clinical Nutrition.

For more stories, go to www.meatingplace.com.