Eating processed meats, but not unprocessed red meats, may raise
risk of heart disease and diabetes For immediate release:
Monday, May 17, 2010 Boston, MA—In a new study, researchers from
the Harvard School of Public Health (HSPH) have found that
eating processed meat, such as bacon, sausage or processed deli
meats, was associated with a 42% higher risk of heart disease
and a 19% higher risk of type 2 diabetes. In contrast, the
researchers did not find any higher risk of heart disease or
diabetes among individuals eating unprocessed red meat, such as
from beef, pork, or lamb. This work is the first systematic
review and meta-analysis of the worldwide evidence for how
eating unprocessed red meat and processed meat relates to risk
of cardiovascular diseases and diabetes. “Although most dietary
guidelines recommend reducing meat consumption, prior individual
studies have shown mixed results for relationships between meat
consumption and cardiovascular diseases and diabetes,” said
Renata Micha, a research fellow