ASU health experts are suggesting that students eat less red meat — three to four times a week, at most — in order to decrease the risk of early death, cancer and heart disease.

Red meat includes beef and pork products, and was compared against effects of processed meat and white meat.

A recent study, supported by the National Institutes of Health and the National Cancer Institute, examined the effects of eating red meat in half a million people ages 50 to 71 years old.

The March 23 report stated that “red and processed meat intakes were associated with modest increases in total mortality, cancer mortality and cardiovascular disease mortality,” according the Archives of Internal Medicine.

Karen Moses, the director of Wellness and Health Promotion, said that other studies have already been done showing the same relationships, but not at this scale.

“The study confirms or adds to the knowledge we already have,” Moses said.

Although the study did an adjusted model that took into account smoking and other factors that could affect health, she said the study never completely ruled these factors out.

However, the study does overall suggest that too much red meat is not a good thing.

“It’s best to limit red meat. We continue to educate and inform students about this dietary practice,” Moses said.

According to the study, white meat, like fish and poultry, actually showed a decreased relationship with the health problems mentioned.

“A good diet, along with plant-based foods, should include fish and chicken,” Moses said.

Some reasons why red meat may cause health problems include the high level of iron and saturated fats, she said.

“The level of iron in red meat can lead to more oxidative properties, which can lead to cancer,” Moses said some research shows.

Dr. Allan Markus, director of Campus Health Services, added that pesticides could also be a problem.

“[Animals are] eating a lot of feed and other stuff that can contain pesticides,” he said.

However, Markus added that pesticides can also be found in poultry and fish.

He said that while it’s a very well-done study, the actual cause of death can’t be proved, since the study only looks for relationships.

“Cohort studies are not the best studies to tell people exactly what they should do,” Markus said.

However, he said that it does prove a point that people who eat a lot of red meat might be at a higher risk for health problems.

“You don’t want to be in a group of people that eats a lot of red meat,” Markus said.

He said that the health problems might not be just related to red meat, and that people who eat red meat might have other unhealthy habits that contribute to health problems.

Kristen Rasmussen, the nutritionist at ASU Sun Devil Dining, said in an e-mail that Engrained, a sustainable restaurant on campus, always tries to “promote healthy lifestyle tips” for students.

This could possibly include information about how too much red meat is not beneficial, since Rasmussen said that red meat “contains higher levels of saturated fat, … which is something that tends to be too high in the American diet.”

She said that Engrained features organic foods and locally grown food as well as free-range beef.

“We seek high-quality local ingredients that contain more nutrients,” Rasmussen said.

Although there are downfalls of eating too much red meat, she said that red meat doesn’t need to be cut out of the diet completely.

“The key to good health is moderation,” Rasmussen said.

Reach the reporter at reweaver@asu.edu.