Red meat consumption linked to increased risk of total, cardiovascular, and cancer mortality

 

http://www.biologynews.net/archives/2012/03/12/red_meat_consumption_linked_to_increased_risk_of_total_cardiovascular_and_cancer_mortality_.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+biologynews%2Fheadlines+%28Biology+News+Net%29

A study from Harvard School of Public Health, researchers have found links between red meat consumption and various death-causing complications.  Components of red meat that cause this include heme iron, saturated fat, sodium, nitrates, and carcinogens from cooking.  “One daily serving of unprocessed red meat was associated with a 13% increased risk of mortality”, the study states.  Other, more healthy, meat options include various types of poultry and fish.