New research, published in the journal The BMJ on Wednesday, shows that increasing red meat consumption is associated with a higher risk of death.
Red meat, such as beef, lamb and pork, and processed meats, like sausages and bacon, have been linked with a higher incidence of certain cancers, cardiovascular disease and type 2 diabetes.
A previous study, by the same research group, showed red meats and processed meat may contribute to an early death -- suggesting the risk could be raised by up to 13%.
The researchers followed over 53,000 female nurses and almost 28,000 male health professionals for a period of eight years, and every four years, they would complete a questionnaire asking how often they ate each food of a standard portion size in the previous year.
Over the course of the study, 14,019 people died of heart disease, cancer, lung disease or neurodegenerative conditions.
Once the team adjusted for age, it saw that increasing red meat intake by three and a half servings a week over an eight-year period resulted in a 10% higher risk of death in the following eight years.