According to a new Mayo Clinic study published in The Journal of the American Osteopathic Association, mortality rates for red meat-eaters are higher across all causes of death. The study observed one million individuals across the United States, Europe, and China during a period of 5-1/2 to 28 years—in addition to cross-referencing 13 cohort studies that included 1.5 million people—and found that consumption of red meat, both processed and not, led to higher mortality risks across illnesses including heart disease and cancer. “Despite variability in the data, the evidence is consistent that increased intake of red meat, especially processed red meat, is associated with increased all-cause mortality,” the study revealed. Given the findings, study scientists recommend that “physicians should encourage patients to limit animal products when possible, and substitute red meat and processed red meat with plant-based foods.”
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