Harvard’s Meat and Mortality Studies

March 15, 2012 by Michael Greger M.D. in News with 10 Comments

On Monday, the results of two major Harvard studies were published, following more than 100,000 men and women—and their diets—for up to 22 years. They found that red meat consumption was associated with living a significantly shorter life—increased cancer mortality, increased heart disease mortality, and increased overall mortality. The studies were featured in the video-of-the-day yesterday, Harvard’s Meat and Mortality Studies.

The American Meat Institute immediately sent out a press release: “A new study in today’s Archives of Internal Medicine tries to predict the future risk of death from cancer or cardiovascular disease by relying on notoriously unreliable self-reporting about what was eaten and obtuse methods to apply statistical analysis to the data.” Alas, yes, the Harvard researchers were not telepathic and did indeed have to ask people what they were eating. The Meat Institute criticized the esteemed researchers for using “survey data – not test tubes, microscopes or lab measurements….” No beakers either, I bet! Nor sizzling electric arcs, nor panels with pretty flashing lights. No, just cutting edge epidemiological science, however “obtuse” this may be to the American Meat Institute.

The Meat Institute asserted that “nutrition decisions should be based on the total body of evidence, not on single studies….” If two prospective cohort studies—the gold standard of observational studies—following more than 100,000 people for two decades published by one of the most prestigious institutions in the world isn’t good enough for the Meat Institute, how about the largest such study ever—the NIH-AARP study, “Meat Intake and Mortality: A Prospective Study of Over Half a Million People.” What does the largest forward-looking study on diet and disease in human history have to say on the subject? Watch Meat & Mortality for a distinct sense of déjà vu.

I think the most interesting finding in the new Harvard studies is that even after factoring out known contributors of disease, such as saturated fat and cholesterol, they still found increased mortality risk, raising the question: what exactly is in the meat that is so significantly increasing cancer death rates, heart disease, and shortening people’s lives? A few possibilities include heme ironnitrosamines, biogenic amines, advanced glycation end products, arachidonic acid, steroids, toxic metals, drug residues, viruses, heterocyclic amines, PCBs, dioxins, and other industrial pollutants.

-Michael Greger, M.D.

Image Credit: Leboul99 / Wikimedia Commons

Dr. Michael Greger

About Michael Greger M.D.

Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.

View all videos by Michael Greger M.D.

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  • pronutritionist

    How about added phosphates and bisphenol-A in processed meat? Plastic wraps of processed meat might be a source of BPA.

    When you eat meat you miss a fish meal. This might be a question of trade off. More you meat, less you eat fish (or seafood or vegetable dishes).

  • Mark Biddy

    I came across this article and study and thought the good Doctor would have some thoughts on this. It sounds plausible the further humans moved away from the equator or to higher altitudes, but not sure eating meat gave or took life expectancy at the cost of enabling exploration.

    Eating meat helped early humans reproduce, spread around the globe,0,2388092.story

    • Toxins

      This is one of the several theories of the evolutionary development of the human brain. The other theory which is also plausible is that humans were able to digest complex carbohydrates (unlike our primate cousins). Carbohydrates are pure energy and our brain requires 20% of total body energy to process. The starch theory is more plausible to me than the meat theory, since we process protein to energy much more inefficiently. The other theory which is also plausible is that we discovered cooking and were able to eat larger amounts of food since cooked food is basically predigested food. No one theory has been proven the victor, and there is still much debate on these topics. As of right now, we have no dietary need for animal products and since we have an epidemic of chronic diseases, it is best to avoid these products.

      • Fredrick Hahn

        “ As of right now, we have no dietary need for animal products.”
        This is untrue. Please provide your evidence that humans live BEST without any animal products. 

        What humans don’t need is carbohydrate:

        “The lower limit of dietary carbohydrate compatible with life apparently is zero, provided that adequate amounts of protein and fat are consumed.”

  • Fredrick Hahn

    Association is not causation. Let’s not forget that people. Eating meat does not cause cancer. It is not the meat itself and the Harvard papers absolutely do not indicate such. 

    And saturated fat is NOT a known cause of disease – please read this paper: 

    “A meta-analysis of prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD.”

    This is a good one too: 

  • ilisa

    What about grass-fed organic meat? Does it contain the same cancer causing agents?

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