New Study Bucks Previous Research, Says Red Meat Not Linked to Heart Disease

The debate on whether red meat is healthy or harmful has a new talking point, as one study finds no causal link between red or processed meat and heart disease.

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A new study bucks recent trends in health research that say people who eat a lot of red or processed meat face an increased risk of heart disease.

A research team looked at UK Biobank data from over 1.8 million people: roughly 460,000 who ate processed meat, pork, beef, and mutton, respectively. Anyone with a history of cardiovascular disease was omitted from the study.

The team found that eating red or processed meat was not linked to a higher risk of cardiovascular disease. All odds ratios (ORs) of a person developing cardiovascular disease, coronary artery disease, stroke, heart failure, or atrial fibrillation were  insignificant. An odds ratio of 1.00 means there is no significant difference between eating meat, for instance, or not eating meat. An OR higher than 1.00 indicates the person is more at risk, and an OR below 1.00 means one is less at risk or that the intervention has a protective effect.

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The link between beef intake and heart disease was even lower, with an OR of 0.7 for developing cardiovascular disease. Beef eaters were also at low risk for developing atrial fibrillation (OR 0.85) and heart failure (OR 0.80) but at a higher risk of experiencing stroke (OR 1.29).

Individuals who ate pork were at higher risk of developing heart failure (OR 1.71), stroke (OR 1.15), and coronary artery disease (OR 1.25). The researchers found these outcomes insignificant in terms of causality after a statistical analysis.

Mutton intake did not reveal any health risks associated with heart disease either, the research team found. Much like processed meat, mutton had insignificant OR outcomes for risk of cardiovascular disease, coronary artery disease, stroke, heart failure, or atrial fibrillation.

“This result differs from those of previous observational studies,” the research team wrote. “Over the past decade, several cross-sectional and prospective studies have investigated the relationship between red and processed meat consumption and [cardiovascular disease]. The conclusions drawn from the available data are inconsistent.” However, the researchers said more research to confirm their findings is warranted.

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Research has flip-flopped over the years on whether red meat consumption damages the heart. The American Heart Association cites a 2022 study that determined that microbes left in the gut after eating red meat contribute to cardiovascular disease. A 2023 study published in Food Science & Nutrition suggested that total meat consumption, not necessarily the type of meat or its level of saturated fat, is what affects health health.

Heart Disease a Major Killer

Heart disease is the leading cause of death in American women and men. According to the U.S. Centers for Disease Control and Prevention (CDC), heart disease kills one person every 33 seconds. In 2021, almost 700,000 people died from heart disease, accounting for one in every five deaths. The disease is costly, accumulating nearly $240 billion in bills for health care services, medications, and loss of productivity.

Many conditions fit under the heart disease umbrella, including coronary heart disease, heart failure, arrhythmia, and structural heart disease. While some are born with heart disease (congenital), heart disease is typically a result of lifestyle and diet, the CDC reports. High blood pressure, high blood cholesterol, and smoking are key risk factors for the disease. Additional factors include diabetes, being overweight or obese, excessive alcohol use, physical inactivity, and unhealthy diet.

Recommended Amount of Red, Processed Meat

Health organizations worldwide recommend limiting the amount of meat—especially processed meat—to moderate amounts. The World Cancer Research Fund International, for example, recommends limiting red meat and avoiding processed meat, as some studies have associated it with colorectal cancer. While recommendations may vary, the aforementioned organization suggests limiting meat to three servings of 12 to 18 ounces per week.

Avoiding red meat altogether, however, is generally not recommended, as it is a good source of protein, iron, zinc, and vitamin B12.