Regular intake of processed and unprocessed red meats may increase total mortality risk.
This study examined the relationship between processed and unprocessed red meat consumption and total mortality risk by meta-analysis. Nine prospective studies were included in this meta-analysis. Researchers observed frequent consumers of processed and unprocessed red meat had higher mortality risk than those who rarely eat or completely avoid red meat. The findings of this study reveal that a surge in the risk of all-cause mortality is associated with high dietary intake of processed and unprocessed red meat.