Red meat and death risk: Study offers new insights
People who increased their red meat intake over 8 years had a higher death risk in the following 8 years than people whose meat intake stayed the same. Conversely, decreasing meat intake and replacing it with more healthful alternatives reduced death risk.
These are the main takeaways of new research that investigators have just published in the journal The BMJ. Yan Zheng, a professor at Fudan University in Shanghai, China, is the first author of the paper.
Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health in Boston, MA, is the senior author of the study.