Red and processed meat can shorten your life expectancy, scientists warn
Eating red and processed meat increases the risk of an earlier death, experts have warned as they urged people to switch to healthier proteins.
Swapping beef, lamb and sausages for fish and vegetables can cut the risk of an earlier death by as much as 17 per cent, according to new research in the British Medical Journal (BMJ).
A new study examined the dietary habits of more than 81,000 people in the US. People were asked how much they had eaten on average per year of different types of foods over the previous eight years.
The results showed that people who increased their red and processed meat intake by at least half a serving per day over the eight years had a 10 per cent higher risk of dying in the subsequent eight-year period.
The increased risk for processed meat alone was 13 per cent and was 9 per cent for unprocessed red meat.
Half a serving of red meat was regarded as 42.5g while half a serving of processed meat was one rasher of bacon (6.5g), half a hot dog (22.5g) or 14g of sausage.
The researchers found that people who cut their red and processed meat intake while swapping for healthier foods, such as eggs, chicken and fish, enjoyed a longer life.
A decrease in red and processed meat consumption and a simultaneous increase in the consumption of nuts led to a 19% reduced risk of dying over an eight-year period.
Swapping a daily portion of meat for fish cut the risk by 17 per cent, whole grains by 12 per cent and poultry without skin by 10 per cent. Swapping to vegetables cut the risk by 10 per cent, eggs by 8 per cent and legumes by 6 per cent.
Previous studies have shown that red and processed meat is linked to an increased risk of Type 2 diabetes, heart disease and bowel cancer.
Additional reporting by PA
