High Red Meat Intake And All-Cause Cardiovascular And Cancer Mortality: Is The Risk Modified By Fruit And Vegetable Intake?, American Journal of Clinical Nutrition, Online 24 August 2016
The answer to the question in their title is “no.”
Background: High red meat consumption is associated with a shorter survival and higher risk of cardiovascular disease (CVD), cancer, and all-cause mortality. Fruit and vegetable (FV) consumption is associated with a longer survival and lower mortality risk. Whether high FV consumption can counterbalance the negative impact of high red meat consumption is unknown.
Objective: We evaluated 2 large prospective cohorts of Swedish men and women (the Swedish Mammography Cohort and the Cohort of Swedish Men) to determine whether the association between red meat consumption and the risk of all-cause, CVD, and cancer-specific mortality differs across amounts of FV intake.
Conclusion: High intakes of red meat were associated with a higher risk of all-cause and CVD mortality. The increased risks were consistently observed in participants with low, medium, and high FV consumption.
Another big, prospective study (2 large Swedish cohorts, 74,645 men and women). Those who consumed the most meat had a 29% higher risk of CVD death compared to those who ate the least. It didn’t matter how many fruits and vegetables they ate.