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Eating small amounts of red and processed meats may increase risk of death

A new study out of Loma Linda University Health suggests that eating red and processed meats—even in small amounts—may increase the risk of death from all causes, especially cardiovascular disease.  Saeed Mastour Alshahrani, lead author of the study and a doctoral student at Loma Linda University School of Public Health, said the research fills an important gap left by previous studies that looked at relatively higher levels of red meat intake and compared them with low intakes.  Read more...
 

 

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