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March 24, 2025
Red Meat Does Not Increase the Risk of Coronary Heart Disease
A recent systematic review and meta-analysis by Harvard researchers concluded the consumption of red meat (such as beef, hamburgers, pork, and lamb) is not associated with higher risk of coronary heart disease (CHD).1 Their analysis pooled data from over 1.2 million individuals from 20 studies across the United States, Europe, Australia and Asia. This study provides the most robust and reliable evidence to date examining the relationship between red meat intakes and CHD risk.
The dose-response analysis revealed no association between unprocessed red meat intake and CHD risk.1 For every 100g/day increase in red meat consumption, there was no increased risk of CHD. On average across the studies examined, mean consumption levels in the lowest versus the highest intake categories, ranged from about 1 to 8 100 g servings of unprocessed red meat per week. The study also found no association between unprocessed red meat intake and diabetes.
This is the first systematic review and meta-analysis of the worldwide evidence to look at how eating unprocessed red meat versus processed meat relates to risk of CHD, stroke and diabetes. This comprehensive analysis clearly separates out the health effects of eating unprocessed red meats versus processed meats. The authors suggest that based on their findings that unprocessed red meats do not increase cardiovascular risk, dietary and policy efforts should clearly differentiate between processed and non-processed meat. To read more about this study and see comments from the lead author in a short video clip, click here.
Another recent systematic review of dietary factors and CHD conducted by Canadian researchers also concluded that higher meat intakes were not significantly associated with CHD. Their review was the first to systematically assess whether a valid association exists between various dietary exposures and CHD using the Bradford Hill guidelines. Their analysis pooled prospective cohort data on meat intakes and primary and secondary CHD outcomes for 236,414 individuals.2 They categorized the causal evidence for various dietary exposures and CHD as strong, modest or weak, and concluded the evidence for meat and CHD is weak. Based on their findings, the authors further note that modifying intakes of a few nutrients or foods is unlikely to substantially influence coronary outcomes and that overall dietary patterns appear more important.
For Your Practice
This recent evidence indicates lean red meat such as beef, can be enjoyed as part of a heart healthy diet. Several prior reports on red meat consumption have included processed meats in the red meat category, making it difficult to examine the effects of each. This has led to inconsistent and inaccurate conclusions. A particular strength of the meta-analysis by Harvard researchers was the separate evaluation of unprocessed red meat (e.g. beef, pork, lamb, and hamburger made from these) and processed meat (e.g. bacon, salami, sausages, hot dogs, and deli meats). While unprocessed red meat did not increase CHD risk, their study did find a significant dose-response relationship for higher intakes of processed meats.1 This suggests some patients may benefit from replacing processed meats, with nutrient-rich unprocessed meats such as lean beef that make important nutrient contributions to the diets of Canadians as part of a heart healthy diet.
Want to Learn More?
See the following references:
1. Micha R, Wallace SK, Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation 2010; 121(21):2271-83.
2. Mente A et al
A Systematic Review of the Evidence Supporting a Causal Link Between Dietary Factors and Coronary Heart Disease. Arch Intern Med 2009; 169(7):659-69.
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