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24 March 2009

Red meat ups death risk

People who eat more red or processed meat have a higher risk of death from all causes including cancer, while a higher consumption of white meat reduces such risks, a study found.

People who eat more red or processed meat have a higher risk of death from all causes including cancer, while a higher consumption of white meat reduces such risks, a decade-long US study found.

A similar rate held true for consumers of processed meat. Comparatively, the top fifth of white meat consumers had a slightly lower risk for death than those who ate the least white meat.


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