Study highlights dietary changes

A British study published on September 17, 2026, suggests that reducing red and processed meat consumption by half and replacing it with vegetables and legumes could add approximately nine months to the life expectancy of Britons.

Research teams involved

The research was conducted by three teams, including the Karolinska Institutet, the University of Oxford, and the London School of Hygiene and Tropical Medicine. These institutions are known for their work in public health and nutrition.

Scenarios aligned with climate goals

The study tested two scenarios aligned with the UK's climate goals: a 35% reduction by 2030 and a 50% reduction by 2050. These targets reflect the UK's broader environmental and health policy objectives.

Data sources used

The projections are based on data from the 2019 National Diet and Nutrition Survey (NDNS), which covers thousands of households, and the reduced portion of meat was substituted at an equal caloric value with vegetables and legumes. This ensures the dietary changes are nutritionally balanced.

Methodology and models

The study used the IOMLIFET mortality tables combined with an opinion dynamics simulator, according to the European Journal of Nutrition. This simulator replicates the effect of government campaigns and fiscal measures on household habits, providing a realistic model of behavioral change.

Diseases linked to red meat

The calculations were based on six diseases linked to red meat, including ischemic heart disease, stroke, type 2 diabetes, and colorectal cancer. These conditions are major contributors to mortality in the UK.

Benefits of meat reduction

The 50% reduction scenario results in a gain of 9.4 months, preserving 10.9 million years over the period, while the moderate 35% reduction scenario gives 7.2 months. Approximately 95% of the benefit comes from cardiovascular conditions, including ischemic heart disease and stroke, with type 2 diabetes and colorectal cancer following.