A study by scientists at McMaster University found a link between processed meat consumption and a higher risk of cardiovascular disease.
However, the same result was not found for unprocessed red meat and poultry.
As reported in the corresponding issue in the American Journal of Clinical Nutrition, the information comes from the diet and health outcomes of 134,297 people from 21 countries on five continents, who the researchers followed for data on meat consumption and cardiovascular disease.
After following participants for nearly a decade, researchers found that eating more than 150 grams of processed meat per week was associated with a 46% higher risk of cardiovascular disease and a 51% higher risk of death compared to those who did not consume any processed meat.
However, the researchers found that moderate consumption of raw meat had a neutral effect on health.
It is noted that the eating habits of the participants were recorded through food frequency questionnaires, while data were also collected on their mortality and serious cardiovascular events. This allowed researchers to determine associations between meat consumption patterns and cardiovascular events and mortality.
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