Harvard study links red meat consumption with early death

Longitudinal study associates increasing consumption of red meat, especially processed meat, over eight years with a higher risk of death in the subsequent eight years.

Amy Roeder | June 12, 2019 | harvard
~4 mins   

Tags: health-medicine ambika-satija eric-rimm frank-hu health-professionals-follow-up-study mercedes-sotos-prieto nurses-health-study processed-meat red-meat walter-willett yan-zheng yanping-li

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