Processed meat products may increase heart failure morbidity and mortality risk.
This study investigated the correlation between processed and unprocessed red meat consumption and the risk of heart failure. Using self-administered dietary questionnaires, researchers examined the red meat intake of 37,035 Swedish men within the age bracket of 45-79 years with no previous history of cancer, ischemic heart disease, and heart failure for 12 years. The heart failure risk of each participant in this study was also determined.
Researchers observed a high prevalence of heart failure incidence and mortality among subjects who regularly consumed processed meat products. However, increased intake of unprocessed red meat was found to have little or no effect on heart failure risk. The findings of the study show that individuals with high dietary intake of processed meat products are at increased risk of developing heart failure and dying from this condition.