Eating red and processed meat increases the risk of an earlier death, experts have warned, as they urged people to switch to fish and vegetables.

Swapping red meat for healthier proteins such as eggs, nuts and fish can lead to a longer life, they said.

The new study, published in the British Medical Journal (BMJ), examined the dietary habits of more than 81,000 people in the US.




Half a serving of red meat was regarded as 42.5g while half a serving of processed meat was one rasher of bacon (6.5g), half a hot dog (22.5g) or 14g of sausage.

The researchers found that people who cut their red and processed meat intake while swapping for healthier foods, such as eggs, chicken and fish, enjoyed a longer life.




Previous studies have shown that red and processed meat is linked to an increased risk of Type 2 diabetes, heart disease and bowel cancer.

The researchers, based in the US and China, concluded: “This association with mortality was observed with increased consumption of processed and unprocessed meat, but was stronger for processed meat.



Dr Giota Mitrou, director of research at the World Cancer Research Fund, said: “This new study reinforces our own evidence that eating red meat or processed meat increases the risk of cancer.



“However, we recommend that people eat little or no processed meat, such as bacon. ”

Nick Allen, chief executive of the British Meat Processors Association, said: “Meat consumption has declined in recent years in the UK and is well below recommended guidelines.

“Meat has for millions of years provided essential nutrients – protein, iron and zinc and vitamins – and people should think carefully before turning away from a product that has not only served humans well but played a significant part in their development.”