Red meat intake has been associated with increased incidence of several chronic diseases, including cancer, cardiovascular disease, and diabetes.
In this study, both unprocessed and processed red meat intake were associated with an increased risk of total and cause-specific mortality; approximately 9% of deaths in men and 8% in women could be prevented if individuals consumed <42 g/day of red meat.
Evid Based Nurs. 2012 Jul 13. Higher red meat consumption is associated with increased risk of all-cause, cardiovascular, and cancer mortality.
http://ebn.bmj.com/content/early/201...12-100831.full
Tags: death, fatality, meat, procentage, red
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