A new study finds that eating large amounts of red meat may increase the risk of death. Researchers at the National Cancer Institute undertook one of the largest studies ever to look at the connection between red meat consumption and health and found that the people who eat the most red meat, which includes beef and pork products, are at greater risk of dying than those who eat the least red meat. The study also found a more modest increase in the risk of death associated with eating processed meats such as hot dogs and cold cuts.

The study, which appears in the Archives of Internal Medicine, examines records from more than 500,000 individuals between the ages of 50 and 71 who took part in the National Institutes of Health-AARP Diet and Health Study. Participants provided demographic information and completed a food frequency questionnaire to estimate their intake of white, red and processed meats.

After 10 years, the people in the top one-fifth for red meat consumption – who consumed the equivalent of a quarter-pounder or a small steak every day – were more likely to have died than those who were in the bottom one-fifth for red meat consumption – who ate the equivalent of a small steak each week. The researchers estimate that 11 percent of deaths in men and 16 percent of deaths in women could be prevented if people decreased their red meat consumption to the level that those in the lowest one-fifth consume.

Eating more red meat increased the risk of death by any cause by 31 percent for men and 36 percent for women. The risk of cancer death increased 22 percent for men and 20 percent for women and the risk of death due to cardiovascular disease increased 27 percent for men and 50 percent for women. The risk of death was also higher for men and women who ate the most processed meats but the size of the increase was about half that seen for red meat. The researchers took into account other risk factors for death such as smoking, family history of cancer, and high body mass index.

On the other hand, the researchers found a small decrease in the risk of overall death and cancer death for both men and women with the highest intake of white meat, such as chicken, turkey, and fish, compared to those who ate the least amount of white meat.

Red meat may contribute increase the risk of death in several ways. Cooking red meat at high temperatures creates cancer-causing compounds. Red meat is also a source of saturated fat, which has been tied to an increase in the risk of some cancers and also increases several measures associated with heart disease, including blood pressure and LDL ("bad") cholesterol levels.

While the large study seems to strongly support the contention that red meat can be bad for your health, there are some limitations. For one, the participants in the National Institutes of Health-AARP Diet and Health Study tend to be healthier than same-aged people who are not in the AARP so it is unclear whether the results will apply to everyone. Also, the study relied on people's memory of what they ate, which can be faulty, and only asked them about their meat consumption at the outset of the study, meaning any changes in diet that occurred during the study were not taken into account.

Note that the study does not conclude that cutting out red meat completely may improve your health; there was no comparison group in the study that ate no red meat. Nonetheless, if you are in the top fifth for red meat or processed meat consumption, you may want to consider eating less of these things and perhaps replacing them in your diet with another source of protein such as white meat, nuts, beans, egg, or dairy products.

Want to learn more about a healthy, balanced diet? Join the Healia Community for Diet and Nutrition. To find out more about heart disease and your diet, read the Healia Health Guide to Heart Disease.

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