A study showed that reducing unprocessed red meat and processed meat consumption by 30% over a decade could lead to significant decreases in chronic diseases and mortality in the United States. Specifically, a 30% reduction in unprocessed red meat intake could result in 46,100 fewer deaths over a 10-year period. The researchers recommended limiting processed meats in the Dietary Guidelines for Americans to improve public health outcomes, as previous research has linked red meat consumption to conditions like type 2 diabetes, heart disease, and colorectal cancer. The study also highlighted the potential benefits of reducing processed meat and unprocessed red meat consumption on overall health.
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Reducing certain meat intake could significantly reduce chronic disease, death
