Even low intake of red, processed meats increases risk of death — study
Eating even small amounts of red and processed meat could increase an individual’s risk of death, compared to eating no meat at all.
Eating even small amounts of red and processed meat could increase an individual’s risk of death, compared to eating no meat at all.
It is also estimated that around one in five bowel cancers in the United Kingdom are linked to eating red and processed meats.
Those who had a high intake of meat were mainly male, slightly younger, and had a higher BMI and caloric intake, and a worse metabolic profile.
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