Heart disease is a broad term that covers an array of health conditions affecting the heart and is often used interchangeably with the term “cardiovascular disease.” According to the Mayo Clinic, conditions that fall under the umbrella of heart disease include coronary artery disease, heart rhythm problems (arrhythmias), and congenital heart defects. Cardiovascular diseases are conditions that narrow or block the blood vessels, which could increase the risk of heart attack and stroke.
One of the risk factors for heart disease is eating a diet high in saturated fat, trans fat, and cholesterol. For the most part, red meat (beef, lamb, pork, processed meats) has more saturated fat than other protein options.1
The link between eating red meat and heart disease-related deaths
- One serving of processed meat per day was associated with a 15% higher risk of cardiovascular disease death.2
- Consumption of processed meats is associated with a 42% higher incidence of coronary heart disease per 50g of serving per day.3
- Red meat consumption is associated with an increased risk of total cardiovascular disease. Substitution of other healthy protein sources for red meat is associated with lower mortality risk.4
Reduce your risk of heart disease through healthy, plant-based eating
Meatless Monday is a simple and easy way to begin making small changes in your dietary habits to help manage your risk for heart disease.
Better understand your heart health with these free resources
- ASCVD Risk Calculator
- Heart Attack and Stroke Symptoms
- How to Manage Stress to Control High Blood Pressure
Download our collection of online resources and infographics to help individuals eat more plant-based foods and reduce their risk of cardiovascular disease.
[1] CDC. National Center for Health Statistics. NHANES 2013-2014
[2] Zheng Yan, Li Yanping, SatijaAmbika, Pan An, Sotos-PrietoMercedes, Rimm Eric et al. Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies BMJ 2019; 365: l2110
[3] Micha R, Wallace SK, Mozaffarian D. Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus. Circulation 2010;121(21):2271–83.
[4] Pan A, Sun Q, Bernstein AM, et al. Red Meat Consumption and Mortality: Results From 2 Prospective Cohort Studies. Arch Intern Med. 2012;172(7):555–563. doi:10.1001/archinternmed.2011.2287
