What is a common consequence of a high intake of red meats?

A high intake of red meats is commonly associated with an increased risk of all-cause mortality. Research has shown that diets high in red and processed meats can lead to negative health outcomes, including various chronic diseases. This correlation is thought to be due to factors such as high saturated fat content, the presence of certain preservatives in processed meats, and the production of harmful compounds when meats are cooked at high temperatures.

The link between red meat consumption and all-cause mortality is significant as it suggests that individuals consuming higher amounts of red meat may have a greater overall risk of dying from various health conditions, including cardiovascular diseases, certain cancers, and potentially other diseases related to lifestyle factors.

This understanding is crucial, particularly when considering dietary recommendations for promoting long-term health and preventing chronic diseases. When educating clients about their dietary choices, it is important to highlight these risks associated with high red meat consumption.