EPTHere is the actual study:
http://archinte.ama-assn.org/cgi/content/full/archinternmed.2011.2287
Background Red meat consumption has been associated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.
Methods We prospectively observed 37 698 men from the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses' Health Study (1980-2008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years.
Results We documented 23 926 deaths (including 5910 CVD and 9464 cancer deaths) during 2.96 million person-years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio (HR) (95% CI) of total mortality for a 1-serving-per-day increase was 1.13 (1.07-1.20) for unprocessed red meat and 1.20 (1.15-1.24) for processed red meat. The corresponding HRs (95% CIs) were 1.18 (1.13-1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day (approximately 42 g/d) of red meat.
Conclusions Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.
Here is a recent article discussing the study:
A major new study may put the final nail in the coffin, so to speak, of the "bacon with everything" food craze. Researchers at the Harvard School of Public Health examined data from more than 110,000 people and found that eating as little as two pieces of bacon or one hot dog a day upped their mortality rate by 20% over a 20-year period. A small, three-ounce serving of red meat a day (about the size of a deck of cards) increased mortality by 13%.
Consuming processed meat has long been linked to higher rates of cancer, heart disease, and diabetes. Dr. An Pan, lead author of the study, told the LA Times that before they crunched the numbers, his team of researchers assumed that only processed meat posed significant health risks. They were surprised by the final results: "Any red meat you eat contributes to the risk," said Pan.
The good news? The team found that swapping poultry or vegetarian protein options for processed or red meat made a big difference in outcomes. Eating a serving of nuts instead of red meat was associated with a 19% lower risk of mortality. Choosing poultry over red meat was linked with a 14% lower risk of dying.
"This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death," said senior researcher Frank Hu, PhD, in a statement. "On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality."
Although Pan says that no amount of processed meat or red meat is good for you, he suggests that, "If you want to eat red meat, eat the unprocessed products, and reduce it to two or three servings a week." He told the Times he eats two to three servings of red meat a week and avoids all processed meat.
http://shine.yahoo.com/healthy-living/eating-processed-meat-red-meat-significantly-raises-risk-162800549.html
from another study from two years ago:
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.
http://www.hsph.harvard.edu/news/press-releases/2010-releases/processed-meats-unprocessed-heart-disease-diabetes.html
here is a criticism of the study:
http://www.marksdailyapple.com/will-eating-red-meat-kill-you/
untested, but suggested by forum-user:
On March 14 2012 04:16 Poffel wrote:
Luckily, you can counter the sideeffects of bacon with chocolate.
Luckily, you can counter the sideeffects of bacon with chocolate.
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