Red meat has been a staple of the human diet for thousands of years, but overconsumption has been linked to a variety of health problems, including atherosclerotic cardiovascular disease (ASCVD).

The connection between red meat consumption and cardiovascular disease has been a topic of debate for decades, with some studies finding a link and others suggesting that the link is overstated or non-existent.

What is Atherosclerotic Cardiovascular Disease?

Atherosclerosis is a condition in which plaque accumulates in the walls of arteries, leading to reduced blood flow and increased risk of heart attack, stroke, and other cardiovascular events.

Cardiovascular disease is the leading cause of death worldwide, and ASCVD is a major contributor to the disease burden.

What Red Meat Includes?

Red meat includes beef, pork, lamb, and other meats from mammals. Processed meats, such as sausage, bacon, and deli meat, have been found to have an even stronger association with cardiovascular disease than unprocessed red meat.

Studies on Red Meat Consumption and ASCVD

A number of studies have found an association between red meat consumption and ASCVD.

For example, a study published in JAMA Internal Medicine in 2013 found that increased consumption of red meat was associated with a higher risk of cardiovascular disease and all-cause mortality. The study followed more than 120,000 participants for up to 28 years and found that those who consumed the most red meat were 27% more likely to develop cardiovascular disease than those who consumed the least.

Other studies have found similar associations between red meat consumption and cardiovascular disease, stroke, and other cardiovascular events.

Why Does Red Meat Increase the Risk of ASCVD?

There are a number of potential mechanisms by which red meat consumption may increase the risk of ASCVD.

One theory is that the high levels of saturated fat and cholesterol in red meat contribute to the development of atherosclerosis by increasing LDL cholesterol levels. Another theory is that red meat may promote inflammation, which is a key factor in the development of atherosclerosis.

Some studies have also suggested that red meat may contribute to the development of insulin resistance, which is a risk factor for cardiovascular disease.

Is All Red Meat Bad?

While some studies suggest that all red meat is bad for cardiovascular health, other studies have found that unprocessed red meat, in moderate amounts, may not be harmful.

For example, a study published in the American Journal of Clinical Nutrition in 2010 found that moderate consumption of unprocessed red meat was not associated with an increased risk of cardiovascular disease or all-cause mortality.

The Bottom Line

While the exact relationship between red meat consumption and atherosclerotic cardiovascular disease is still up for debate, the evidence suggests that overconsumption of red meat, especially processed meats, can increase the risk of cardiovascular disease. To reduce your risk of developing ASCVD, it is important to limit your intake of red and processed meats and focus on a diet rich in fruits, vegetables, whole grains, and lean proteins like chicken and fish.