Red meat consumption and mortality

Source: Archives of Internal Medicine, Online First

Follow this link for fulltext

Date of publication: March 2012

Publication type: Research

In a nutshell: This piece of research was based on data from two large prospective cohort studies. The study found that red meat consumption was associated with an increased risk of cardiovascular disease and cancer. The authors conclude that substituting one serving of red meat for a serving of fish, poultry, nuts, legumes, low-fat dairy or whole-grains, would result in a 7% to 19% lower mortality risk.

Length of publication: 9 pages

Some important notes: Please contact your local NHS library if you cannot access the full text. Follow this link to find your local NHS library.

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