Source: Archives of Internal Medicine, Online First
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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
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