New Cambridge Study Encourages Reduction in Meat

University researchers have published information linking a reduction in red meat to a decrease in chronic diseases and carbon emissions.


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Researchers from the University of Cambridge have published a BMJ Open study, which concludes that a reduction in red meat intake could decrease the amount of chronic disease cases by three to 12 percent, as well as reduce carbon emissions by 28 million tons per year. The study, which included data from the National Diet and Nutrition Survey of British Adults (2000–2001), also highlighted that people who consumed red meat regularly also consumed more food overall than those who didn’t. Similar research from an earlier British Journal of Cancer study found processed meat consumption resulted in a 19-percent increase of developing pancreatic cancer.

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