How much does red meat consumption increase the risk of deadly atherosclerotic cardiovascular conditions? A study on this topic was conducted by experts from the Friedman School of Dietetics and Policy at Tufts University and the Cleveland Clinic Lerner Laboratory, the journals Arteriosclerosis Thrombosis and Vascular Biology and JAMA Network Open wrote.
The study, which examined the association between animal food intake and atherosclerotic disease risk, involved 3,931 older adults over the age of 65 who were followed for 12.5 years. The cardiovascular conditions that occurred in the background of atherosclerosis were defined by scientists as myocardial infarction, fatal coronary heart disease, stroke, and deaths due to other cardiovascular diseases.
Higher consumption of low-processed red meat, whole meat, and total animal products was found to increase the risk of atherosclerotic disease by 15, 22, and 18%, respectively. In contrast, consumption of fish, poultry, and eggs had no significant association with disease risk.