Red meat
From the YapSpan Longevity Wiki · Updated 2026-10-01
Red meat is the muscle meat of mammals, mainly beef, pork, lamb and goat, eaten fresh or minced. It is distinguished from processed meat, which is preserved by curing, salting or smoking, and from poultry and fish. Red meat supplies protein, iron and zinc, along with varying amounts of saturated fat.
A meta-analysis (a study that pools the results of earlier studies) of prospective studies (studies that follow people forward in time) covering major food groups found that higher red meat intake was associated with 10% higher all-cause mortality (death from any cause) in a linear dose-response analysis (one that estimates how risk changes with each additional amount eaten) [1]. Some reviews find the link mainly in US studies and rate the certainty low.
- Higher red meat intake was associated with 10% higher all-cause mortality in a linear dose-response analysis [1].
- Comparing the highest with the lowest intake of unprocessed red meat, a relative risk of 1.10 across 6 studies was not statistically significant [2].
- Cutting unprocessed red meat by 3 servings a week was associated with only a very small reduction in cardiovascular mortality, stroke, heart attack and type 2 diabetes, with low certainty [3].
- A graded review concluded that the association with all-cause mortality is very small and the evidence is of low certainty [3].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.