Death rates were found to be notably higher in the segment that primarily consumed animal foods. The iron in animal foods is more readily absorbed than the iron in plant foods. Once this was thought to be an advantage of meat, but researchers have found that excess iron can be a catalyst in the formation of free radicals. Overloading on it can lead to increased risk for cancer and cirrhosis of the liver, heart disease, arthritis, diabetes and infertility. A vegetarian diet is likely to have safer levels of stored iron.
Animal foods are high in sodium which causes the blood to retain water.
They also cause plaque to build up in the arteries, narrowing the flow area for blood. When meat, fish or poultry are barbecued, dripped fat over the open flame sends up plumes of smoke that coat the food with carcinogens. Other unhealthy chemicals are created just be extended cooking times.