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Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies

BMJ 2019; 365 doi: https://doi.org/10.1136/bmj.l2110 (Published 12 June 2019) Cite this as: BMJ 2019;365:l2110

Response to Sergio E Contreras

Our study found that increasing red meat (beef, pork, lamb) intake by 0.5 serving or more per day over time was associated with increased risk of mortality compared to those who did not appreciably change their eating habits. We also found that the association was stronger for processed meats such as sausages, bacon, and hot dogs than unprocessed red meat, which is primarily beef in the US.

Competing interests: No competing interests

24 June 2019
Yan Zheng
researcher
Yanping Li, Ambika Satija, An Pan, Mercedes Sotos-Prieto, Eric Rimm, Walter C Willett, Frank B Hu
2005 Songhu Road, Yangpu District, Shanghai, China