Obesity, Nutrition and Physical Activity: A red alert

05 Feb 2020 - Obesity

Eating red meat just twice a week raises the risk of early death, according to a major 30-year study. Processed food such as bacon and sausages and unprocessed steaks and chops were all found to raise mortality rates. The US researchers  tracked nearly 30,000 people for three decades. Norrina Allen, of Northwestern University in Chicago, said. “Red meat consumption also is consistently linked to other health problems like cancer.” The study is published in the JAMA Internal Medicine Journal.

West Australian Perth, 05/02/2020, Page 16