New Study: Red Meat Consumption Linked to at Least Nine Diseases

While most people have some idea about the health risks associated with eating red meat, many have no idea just how dangerous a meat-based diet can be. A new study in the British Medical Journal found at least nine different causes of death associated with red meat—processed and unprocessed. Conducted by the National Cancer Institute in Maryland, the 16-year study tracked the eating habits of over 500,000 people between the ages of 50 and 71 and concluded that those consuming red meat had higher risks of heart disease, stroke, diabetes, kidney disease, Alzheimer’s, liver disease, infections, lung disease, and cancer.

Past studies corroborate these findings. For instance, one study found that women who ate one and a half servings of red meat a day had a 22 percent greater risk of developing breast cancer. Researchers from Harvard confirmed that an increase in red meat consumption is directly related to an increased risk of diabetes.

Looking at the problem another way, researchers at Loma Linda University discovered that vegetarians have a 53 percent reduced risk of diabetes. And an 11-year British study of 45,000 volunteers found that a vegetarian diet can cut one’s risk of heart disease by as much as 32 percent.

As if the threat of heart disease, diabetes, and cancer weren’t enough, animals at modern farms are treated like unfeeling objects, and their short lives are marked by misery and deprivation.


From protecting animals to safeguarding our health, the positive impact of vegan eating cannot be overstated.

Ready to leave red meat and other animal products off your plate? Click here for delicious vegan recipes, meal ideas, and tips on making the switch.