Red Meat Consumption Linked to Increased Risk of Total, Cardiovascular, and Cancer Mortality

Boston, MA -- A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.The study will be published online in Archives of Internal Medicineon March 12, 2012.

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