« Back to Research Deepdives

Revisiting Red Meat: Are Associations Really “Null” for Cardiovascular Health?

This content is restricted to members.

To view our premium content, sign up for a membership:


Register New Account

Choose your membership level

Choose Your Payment Method

‹ Back to Research Deepdives


  1. Etemadi A, Sinha R, Ward MH, Graubard BI, Inoue-Choi M, Dawsey SM, et al. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: Population based cohort study. BMJ. 2017;357:j1957.
  2. Wang X, Lin X, Ouyang YY, Liu J, Zhao G, Pan A, et al. Red and processed meat consumption and mortality: Dose-response meta-analysis of prospective cohort studies. Public Health Nutrition. 2016;19(5):893–905.
  3. Rohrmann S, Overvad K, Bas Bueno-de-Mesquita H, Jakobsen MU, Egeberg R, Tjønneland A, et al. Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition. BMC Medicine. 2013;11(63):1–12.
  4. Domingo JL, Nadal M. Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food and Chemical Toxicology. 2017;105:256–61.
  5. Nagao M, Iso H, Yamagishi K, Date C, Tamakoshi A. Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women. European Journal of Clinical Nutrition. 2012;66(6):687–93.
  6. Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Stampfer MJ, et al. Red Meat Consumption and Mortality: Results from Two Prospective Cohort Studies. Arch Intern Med. 2012;172(7):555–63.
  7. Micha R, Wallace SK, Mozaffarian D. Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus. Circulation. 2010;121(21):2271–83.