Breaking News

Analysis of more than 1.5 million people finds meat consumption raises mortality rates

0 0

Public Release: 5-May-2016

 

Death rates higher when red and processed meats are eaten daily, according to Mayo Clinic reviewers

American Osteopathic Association

A review of large-scale studies involving more than 1.5 million people found all-cause mortality is higher for those who eat meat, particularly red or processed meat, on a daily basis. Conducted by physicians from Mayo Clinic in Arizona, “Is Meat Killing Us?” was published today in the Journal of the American Osteopathic Association.

The authors analyzed six studies that evaluated the effects of meat and vegetarian diets on mortality with a goal of giving primary care physicians evidence-based guidance about whether they should discourage patients from eating meat. Their recommendation: physicians should advise patients to limit animal products when possible and consume more plants than meat.

“This data reinforces what we have known for so long – your diet has great potential to harm or heal,” said Brookshield Laurent, DO, assistant professor of family medicine and clinical sciences at New York Institute of Technology College of Osteopathic Medicine. “This clinical-based evidence can assist physicians in counseling patients about the important role diet plays, leading to improved preventive care, a key consideration in the osteopathic philosophy of medicine.”

While findings for U.S. and European populations differed somewhat, the data found the steepest rise in mortality at the smallest increases of intake of total red meat. That 2014 study followed more than one million people over 5.5 to 28 years and considered the association of processed meat (such as bacon, sausage, salami, hot dogs and ham), as well as unprocessed red meat (including uncured, unsalted beef, pork, lamb or game).

A 2014 meta-analysis examined associations with mortality from cardiovascular disease and ischemic heart disease. In that study of more than 1.5 million people, researchers found only processed meat significantly increase the risk for all-cause mortality.

Combined, the findings of these studies are statistically significant in their similarity, the reviewers noted. Further, a 2003 review of more than 500,000 participants found a decreased risk of 25 percent to nearly 50 percent of all-cause mortality for very low meat intake compared with higher meat intake.

They also found a 3.6-year increase in life expectancy for those on a vegetarian diet for more than 17 years, as compared to short-term vegetarians.

###

Open access to the full review is available until July 1, 2016: http://jaoa.org/article.aspx?articleid=2517494.

About The Journal of the American Osteopathic Association

The Journal of the American Osteopathic Association (JAOA) is the official scientific publication of the American Osteopathic Association. Edited by Robert Orenstein, DO, it is the premier scholarly peer-reviewed publication of the osteopathic medical profession. The JAOA’s mission is to advance medicine through the publication of peer-reviewed osteopathic research.

About Post Author

Ralph Turchiano

I have a strong affinity for the sciences which led me to create my sites. My compulsion for the past decade has been reviewing literally every peer-reviewed research article. Which can easily be validated by following my posts. To me, science is where the real news is, as it will mold our destiny beyond that of politics or economics. 😉 Please feel free to e-mail: 161803p314159@gmail.com
Happy
Happy
0 %
Sad
Sad
0 %
Excited
Excited
0 %
Sleppy
Sleppy
0 %
Angry
Angry
0 %
Surprise
Surprise
0 %

Average Rating

5 Star
0%
4 Star
0%
3 Star
0%
2 Star
0%
1 Star
0%

One thought on “Analysis of more than 1.5 million people finds meat consumption raises mortality rates

%d bloggers like this: