Study: Red Meat Consumption Increases Risks of Cancer, Death, Deliciousness
Categories: Meat
The Archives of Internal Medicine is out with a new study that confirms two of the three things stated in our headline.
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Unfortunately, it's the first two.
The study, with the ominous title "Red Consumption and Mortality," drew upon data from over 100,000 individuals over the past 30-plus years. Its conclusion is stark.
...we found that a higher intake of red meat was associated with a significantly elevated risk of total, [cardiovascular], and cancer mortality, and this association was observed for unprocessed and processed red meat, with a relatively greater risk for processed red meat. Substitution of fish, poultry, nuts, legumes, low-fat dairy products, and whole grains for red meat was associated with a significantly lower risk of mortality.
You can read the entire study, including its tables and metadata and all that good stuff, on the Archives of Internal Medicine website.
(h/t: New York Times)
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