A new study has revealed that reducing the consumption of processed meats can significantly lower the risk of diabetes, heart disease, and cancer. Researchers from the University of Edinburgh and the University of North Carolina used a unique simulation tool to estimate the health benefits of cutting down on processed and unprocessed red meat.
The study’s findings
The study, which analysed data from a U.S. Centers for Disease Control and Prevention (CDC) national health survey, created a simulated representative sample of the US adult population. This microsimulation estimated the effects of reducing meat consumption on various health outcomes, including diabetes, cardiovascular disease, and colorectal cancer.
Key results
The research team found that cutting processed meat intake by 30% – equivalent to about 10 slices of bacon a week – could prevent more than 350,000 cases of diabetes over ten years. Additionally, this reduction could lead to 92,500 fewer cases of cardiovascular disease and 53,300 fewer cases of colorectal cancer.
Who benefits the most?
The study indicated that white males and individuals with annual household incomes between US$25,000 and US$55,000 would experience the greatest health benefits from reducing processed meat consumption.
Unprocessed red meat vs. processed meat
While the dangers of processed meats are well-documented, the study also explored the impact of unprocessed red meat. Reducing unprocessed red meat intake by 30% – about one less quarter-pound beef burger per week – could prevent over 732,000 cases of diabetes, 291,500 cases of cardiovascular disease, and 32,200 cases of colorectal cancer.
Combined reduction
The researchers also looked at the combined effect of reducing both processed and unprocessed red meat consumption. A 30% reduction in both categories could result in 1,073,400 fewer cases of diabetes, 382,400 fewer cases of cardiovascular disease, and 84,400 fewer cases of colorectal cancer over a decade.
Importance of more research
Although the findings are promising, the researchers caution that more studies are needed to fully understand the effects of unprocessed red meat on chronic disease risk. The study emphasises the need for further research to provide clearer dietary recommendations.
Environmental and health benefits
Professor Lindsay Jaacks, one of the study’s authors, highlighted that reducing meat consumption is not only beneficial for health but also for the environment. Cutting back on meat has been recommended by organizations like the Climate Change Committee and the United Nations Intergovernmental Panel on Climate Change (IPCC) to reduce greenhouse gas emissions.
This study provides compelling evidence that reducing processed meat consumption can lead to significant health improvements. It also underscores the potential for dietary changes to contribute to both personal health and environmental sustainability. As dietary guidelines evolve, incorporating recommendations to limit processed meat could have widespread positive effects on public health.
FoodHealth