Link Reported Between Red Meat and Mortality

Researchers have found a link between red meat and processed meat and an increased risk of mortality. In contrast, routine consumption of fish, chicken, turkey and other poultry decreased the risk of death by a small amount. Rashmi Sinha of the National Cancer Institute led the study published in the Archives of Internal Medicine.

The study of more than 500-thousand middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day - the equivalent of about a small hamburger - were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.

The American Meat Institute dismissed the findings, however, saying they were based on unreliable self-reporting by the study participants. AMI Executive vice president James Hodges says - meat products are part of a healthy, balanced diet, and studies show they actually provide a sense of satisfaction and fullness that can help with weight control. Proper body weight contributes to good health overall.