Reporting in the Archives of Internal Medicine, April 9, 2012, Pan, Sun, Bernstein and Schulze, et al, confirmed that consumption of red meat is associated with a significantly increased risk of total mortality, including death from cardiovascular disease and cancer. They noted that this risk was greater for processed meat, such as sausage and lunch meats, than for unprocessed meat. The article concluded that substitution of healthy foods, such as fish, poultry, nuts legumes, low-fat dairy products and whole grains for red meat resulted in a significantly lower risk of death.
The higher content of saturated fat and cholesterol are likely reasons for the increase in coronary heart disease seen in individuals who eat a lot of red meat. It has been known for some time that the incidence of colon cancer is increased in those who eat a lot of red meat, especially when cooked at high temperatures or grilled. It is interesting to note that Scotland has one of the highest rates of beef consumption in the world and one of the highest incidences of colon cancer, as well.
Since red meat is a major source of protein in the western world, substituting the healthier alternatives noted above makes a lot of sense. Furthermore, eating less meat generally means consuming fewer fats and calories which translates into weighing less. And weighing less reaps many other health benefits, such as having less chance of developing diabetes or hypertension. For more information, consult your primary health care provider or a registered dietitian. They can help formulate a diet plan for you that will not only improve your health, but will probably make you feel better, too!