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Eating beef, lamb, pork and processed meats will increase your risk of coronary heart disease later in life, according to a new meta-analysis of studies on over 1.4 million people who were followed for 30 years. Also called coronary artery disease, the condition is the leading cause of death and disability globally. It develops when fatty deposits of cholesterol create plaque buildup on the walls of the arteries that supply blood to the heart. The risk for coronary heart disease increased as the amount of meat increased, according to the study published Wednesday in the journal Critical Reviews in Food Science and Nutrition. For each 1.75 ounces (50 grams) of beef, lamb and pork eaten, the risk of coronary heart disease rose 9%. A recommended serving of meat is about 3 ounces (85 grams), the size of bar of soap or deck of cards, according to the American Cancer Society. For each 1.75 ounces (50 grams) of processed meats such as bacon, ham or sausage that were eaten, the risk rose by 18%. “Processed meat appears to be worse for coronary heart disease,” said study coauthor Anika Knüppel, a nutritional epidemiologist at the University of Oxford’s department of population health.

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