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Rapid response to:


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 doi: (Published 09 May 2017) Cite this as: BMJ 2017;357:j1957

Rapid Response:

Is Halal and Kosher red meat risky as well?

Dear Editors/Article Authors,
Kosher and Halal slaughtering increase measurable meat quality parameters. [1][2]
It should be further investigated if observed increased risks of all cause mortality and death due to nine different causes after red meat consumption, are also accounted for Kosher and Halal red meats.
Additional research should also determine if Kosher and Halal white meats further reduce all cause mortality, compared to industrially slaughtered, processed, mixted, stored, transported, shelved white meats.
After all, 24.1% of the global population or 1.8 billion people in 2015 and nearly 3 billion people in 2060 will exclusively consume Halal meat. [3]

Competing interests: No competing interests

15 May 2017
Stavros Saripanidis
Consultant in Obstetrics and Gynaecology
Kalamaria, Thessaloniki, Greece