​High intake of red and processed meats may increase total, cancer, and cardiovascular mortality risk in both men and women.

This study examined the consumption of red meat, processed meats, and poultry in relation to morality risk. A team of researchers from the University of Zurich, Switzerland, tracked the meat consumption rates and mortality records of 448,568 men and women within the age bracket of 35 and 69 years and who were without any previous history of cancer, stroke, and myocardial infarction.

The research team found out that subjects who consistently consumed high amounts of red meat, particularly processed meats, had higher chances of dying from cancer, cardiovascular diseases, and other causes than individuals with low red meat intake. According to this study, a generous intake of poultry had an insignificant effect on mortality risk. The authors of this study estimated that a reduction in the rates of consumption of processed meats to less than 20g per day can potentially prevent about 3.3% of deaths. In conclusion, frequent consumption of red meat, particularly processed meats, may increase the incidence of deaths from chronic diseases, such as cancer and cardiovascular diseases.