A new analysis of the PURE study published in the American Journal of Clinical Nutrition reports no association between eating red meat and the risk of early death, heart disease, cancer, or stroke.
This study did find a small increased risk (hazard ratio ranging between 1.3 to 1.8) of heart disease, cancer, and death for those who ate more than 150 grams per week of processed meat.
The study also reported:
“A higher intake of total trans-fatty acid (TFA), but not ruminant TFA, was probably associated with an increased risk of mortality and cardiovascular disease based on existing (systematic reviews).”
This means industrially created trans fats — such as margarine, or fats found in fried foods, and baked goods — are worse for you. But natural trans fats — from cows or other animal sources — are not associated with poor health outcomes.
Red meat is not associated with increased health risk, according to an analysis of the PURE study. Read here to learn more.