The consumption of red meat has been associated with an increased risk of chronic disease. The research reviewed here investigated the risk of eating red meat and mortality (Pan A, et al. 2012). This was a large study and included 37,698 men and 83,644 women who were free of cardiovascular disease and cancer when the study was initiated. It included 2.96 million person-years of follow up.
When all the data had been analyzed, the researchers estimated that by substituting one serving per day of foods including fish, poultry, nuts, legumes, low fat dairy and whole grains for one serving per day of red meat were associated with a 7% to 19% lower mortality risk. This was related to cancer and cardiovascular risk.
The researchers concluded that red meat consumption is associated with an increased risk of cardiovascular, cancer and total mortality.
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