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Red Meating Thy Maker

Red Meating Thy MakerA new study published in the Archives of Internal Medicine finds that red meat consumption is associated with an increased risk of cardiovascular disease-related death, cancer-related death and total death.

The study, conducted by researchers from the Harvard School of Public Health analyzed the consumption patterns of 37,698 men and 83,644 women enrolled in national-level health studies over a 20 year period. The researchers found that:

  • Adding 1 extra portion of unprocessed meat per day increases death risk by 13%, cardiovascular disease death by 18% and cancer death by 10%
  • Adding 1 extra portion of processed meat per day increases death risk by 20%, cardiovascular disease death by 21% and cancer death by 16%

If you’re looking for the silver lining: replacing high fat cuts of red meat with leaner choices such as fish, chicken or nuts reduces early mortality risk.

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