最大的一项研究发现，那些吃大量红肉及其加工肉制品的年长的美国人，面临着更大的由心脏病和癌症而导致死亡的风险。联邦政府的这项50多万男子和妇女参与的研究，更加证明了先前关于被红肉如汉堡及红肉加工制品如热狗、熏肉和冷盘充斥的饮食会带来健康隐患。

为了使这种食用红肉带来的死亡风险得到适度的控制，国际癌症协会（National Cancer Institute)的主要作者说，这些研究结果，支持了一些致力于癌症工作限制红肉及其加工制品的摄入以降低患癌症的风险的建议。

这些研究成果发表在内科医学的周一版（Monday's Aechices of Internal Medicine)上.

超过10年的研究时间里，每天吃等量于1/4磅（1磅等于453.59克）的汉堡，给参与研究的男士带来了同比增加22%的死于癌症的风险及27%的死于心脏病的风险。那是和那些吃很少红肉的人比较得到的结果，他们每星期只吃5盎司（1盎司等于1/16磅,或约等于28.3495克）。

吃大量红肉的妇女比那些吃很少红肉的妇女死于癌症的风险高20%，死于心脏病的风险高50%。

对于红肉加工制品而言，其给健康带来的大量风险总体上比红肉的略微偏低。研究者通过比较摄入最高量和最低量的红肉及其加工制品导致的死亡人数，来估算其给健康增加的风险。

那些持续食用较多白肉像鸡肉和鱼肉的人，有较低的死亡的风险。

研究者在10年时间内，追踪调查了超过545，000名50~71岁的人的饮食习惯。这期间有超过70，000人死亡。

Sinha说，研究的主体是从AARP成员中招募而来的，他们是一群比同龄人更健康的美国人。那意味着这些研究结果不一定适用于所有的群体。这个研究依赖与人们对他们吃了什么的记忆，其中有可能出错。

在这项研究的分析中，研究者还考虑了其它健康隐患的因素，像抽烟，家族癌症史和体重超重。
Study: Lots of red meat increases mortality risk
The largest study of its kind finds that older Americans who eat large amounts of red meat and processed meats face a greater risk of death from heart disease and cancer. The federal study of more than half a million men and women bolsters prior evidence of the health risks of diets laden with red meat like hamburger and processed meats like hot dogs, bacon and cold cuts.

Calling the increased risk modest, lead author Rashmi Sinha of the National Cancer Institute said the findings support the advice of several health groups to limit red and processed meat intake to decrease cancer risk.

The findings appear in Monday's Archives of Internal Medicine.

Over 10 years, eating the equivalent of a quarter-pound hamburger daily gave men in the study a 22 percent higher risk of dying of cancer and a 27 percent higher risk of dying of heart disease. That's compared to those who ate the least red meat, just 5 ounces per week.

Women who ate large amounts of red meat had a 20 percent higher risk of dying of cancer and a 50 percent higher risk of dying of heart disease than women who ate less.

For processed meats, the increased risks for large quantities were slightly lower overall than for red meat. The researchers compared deaths in the people with the highest intakes to deaths in people with the lowest to calculate the increased risk.

People whose diets contained more white meat like chicken and fish had lower risks of death.

The researchers surveyed more than 545,000 people, ages 50 to 71 years old, on their eating habits, then followed them for 10 years. There were more than 70,000 deaths during that time.

Study subjects were recruited from AARP members, a group that's healthier than other similarly aged Americans. That means the findings may not apply to all groups, Sinha said. The study relied on people's memory of what they ate, which can be faulty.

In the analysis, the researchers took into account other risk factors such as smoking, family history of cancer and high body mass index.