Link Between Red Meat Consumption And Increased Risk Of Total, Cardiovascular, And Cancer Mortality
A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality.
Original post:
Link Between Red Meat Consumption And Increased Risk Of Total, Cardiovascular, And Cancer Mortality
March 13, 2012 · by · in Nutritional News · Tags: harvard, harvard-school, lower-risk, nutrition / diet, nutritional counseling, other-healthy, protein-sources, public
