New research has linked both red and processed meat to a higher risk of certain health conditions, such as diabetes, coronary heart disease, and even some cancers.
Previous studies have examined the effects of eating moderate-to-high amounts of meat on mortality. However, the impact of consuming a small amount has remained largely untested.
Researchers at Loma Linda University Health in California aimed to address this imbalance in a new study, according to a report by Medical News Today.
“We wanted to take a closer look at the association of low intakes of red and processed meat with all-cause, cardiovascular diseases, and cancer mortality compared to those who didn’t eat meat at all,” states lead author Saeed Mastour Alshahrani.
The team’s findings suggest that eating small amounts of red and processed meat could increase a person’s risk of death.
Another study provides more…
Source: News Agency of Nigeria
