What health risk is associated with high consumption of red and processed meats?

High consumption of red and processed meats is associated with a greater risk of death, particularly from chronic diseases such as heart disease, certain cancers, and type 2 diabetes. Numerous studies have found that individuals who consume large quantities of these types of meats tend to have a higher overall mortality rate compared to those who consume them in moderation or not at all. The link can be attributed to several factors, including the presence of harmful substances formed during meat processing and cooking, as well as higher saturated fat content, which can negatively impact cardiovascular health.

In essence, the evidence supports that excessive intake of red and processed meats could lead to significant health risks, contributing to chronic health conditions that ultimately increase the likelihood of premature death.