Wang et al., 2016
Wang, X., Lin, X., Ouyang, Y. Y., Liu, J., Zhao, G., Pan, A., & Hu, F. B. (2016). Red and processed meat consumption and mortality: dose–response meta-analysis of prospective cohort studies. Public health nutrition, 19(5), 893-905.
meta-analysis of studies up to 2014
Processed meat
All-cause and cancer mortality was evaluated in five studies with a total of 1,144,264 subjects and 125 794 total deaths and 45,738 cancer deaths; cardiovascular
mortality was evaluated in six studies involving a total of 1 195 947 subjects and 35 426 events. Each serving per day of processed meat consumption was associated with a 15 % (RR = 1·15, 95 % CI 1·11, 1·19; Fig. 1(a)) higher risk of all-cause mortality, a 15% (RR = 1·15, 95 % CI 1·07, 1·24; Fig. 1(b)) higher risk of cardiovascular mortality and an 8 % (RR = 1·08, 95 % CI 1·06, 1·11; Fig. 1(c)) higher risk of cancer mortality.
Unprocessed red meat
3 studies, cancer mortality higher (RR = 1·12, 95 % CI 1·07, 1·17; P = 0·001).
total red meat
An increase of each serving per day of total red meat consumption was associated with a statistically significant increased risk of all-cause mortality (RR = 1·17, 95 % CI
1·14, 1·20; Fig. 3(a)), cardiovascular mortality (RR = 1·19, 95 % CI 1·14, 1·25; Fig. 3(b)) and cancer mortality (RR = 1·12, 95 % CI 1·10, 1·14; Fig. 3(c)).
Critique
Serving size was not present for all studies, so was assumed to be 50g for processed and 100g for unprocessed