June 2009 Issue
Research Roundup: June 2009
People who eat more white meat and less red and processed meat live longer. A study of half a million people age 50 to 71 years at baseline and followed for 10 years found that those who ate the most red meat (beef and pork) and processed meat (bacon, sausage, cold cuts) had the highest risks for overall mortality.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.