New study links red meat consumption to at least nine diseases
A new study in the British Medical Journal found at least nine different causes of death associated with red meat—processed and unprocessed. Conducted by the National Cancer Institute in Maryland, the 16-year study tracked the eating habits of over 500,000 people between the ages of 50 and 71 and concluded that those consuming red meat had higher risks of heart disease, stroke, diabetes, kidney disease, Alzheimer’s, liver disease, infections, lung disease, and cancer.
Past studies corroborate these findings. For instance, one study found that women who ate one and a half servings of red meat a day had a 22 percent greater risk of developing breast cancer. Researchers from Harvard confirmed that an increase in red meat consumption is directly related to an increased risk of diabetes.
See previous coverage on the report in the Guardian by clicking here.