Men and women who eat higher amounts of red meat and processed meat have a higher risk of dying from cancer, heart disease, and other causes compared to those who eat less, according to a new ten-year study by University of North Carolina School of Public Health supported by the National Cancer Institute.

Possible reasons:

The meats are a source of carcinogens formed during cooking.

The iron in red meat may increase oxidative cell damage, leading to health problems.

The saturated fat found in meat has been linked with breast and colorectal cancer.

In contrast, the intake of white meat was often protective, with those eating the most having a slightly lower risk for overall and cancer deaths.