Nutrition experts typically recommend that people limit the consumption of processed and red meat to reduce the risk of heart attack and stroke, but the data are far from definitive. Susanna Larsson and colleagues from the Karolinska Institute in Sweden, in a 10–year study of more than 40,000 men aged 45–79, found that processed meat consumption increased the risk of stroke by 40 percent, while red meat consumption increased the risk by 7 percent. The men were apparently healthy at the beginning of the study. Other studies found that excessive consumption of processed meat is linked to an increased risk of cancer and heart attack.
Source: American Journal of Clinical Nutrition, 94: 417–421