Reducing processed meat intake by about one-third could significantly improve health outcomes, potentially preventing over 350,000 diabetes cases in the US over ten years, according to a new study. The study shows that cutting on processed meat consumption by 30% could also decrease cardiovascular disease and colorectal cancer cases by tens of thousands.
Processed meat consumption linked to chronic diseases
Researchers from the University of Edinburgh and the University of North Carolina developed a simulation tool to estimate health impacts from reducing processed and unprocessed red meat consumption. Previous studies have linked high processed meat consumption to chronic diseases, but few have assessed its impact on multiple health outcomes. Some evidence suggests unprocessed red meat might also contribute to chronic disease risk.
Using data from a CDC national health survey, the researchers created a microsimulation representing the US adult population. The researchers assessed how changes in meat consumption affect diabetes, cardiovascular disease, colorectal cancer, and death risk in the overall population and by age, sex, household income, and ethnicity.
Findings indicate that reducing processed meat intake by 30% could prevent 92,500 cardiovascular disease cases and 53,300 colorectal cancer cases over a decade. The greatest health benefits were seen in white males and those with annual household incomes between $25,000 and $55,000.
Reducing red meat intake lowers the risk of chronic disease
Additionally the study also analyzed the impacts of reducing unprocessed red meat alone and both meat types. Reducing both by 30% resulted in 1,073,400 fewer diabetes cases, 382,400 fewer cardiovascular disease cases, and 84,400 fewer colorectal cancer cases. Cutting unprocessed red meat alone by 30% resulted in over 732,000 fewer diabetes cases, 291,500 fewer cardiovascular disease cases, and 32,200 fewer colorectal cancer cases. The higher reduction in disease cases from unprocessed red meat is partly due to its higher daily intake compared to processed meat, at 47g versus 29g, respectively.
Despite these findings, more research is needed on unprocessed red meat’s effect on chronic disease risk. Researchers conclude that reducing meat consumption could benefit both health and the environment, aligning with recommendations from organizations like the Climate Change Committee and the IPCC.
