Zmiany w konsumpcji czerwonego mięsa a wskaźniki śmiertelności

Yan Zheng i wsp. Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies.
BMJ 2019;365:l2110 (dostępny pełen tekst ang.)

A large body of evidence has shown that higher red meat consumption, especially processed red meat, is associated with an increased risk of type 2 diabetes, cardiovascular disease, certain types of cancer, including colorectal cancer, and mortality. Consumption of processed red meat (eg, bacon, hot dogs, and sausages) has been associated with additional health outcomes, including chronic obstructive pulmonary disease, heart failure, and hypertension …

BMJ, 12 czerwca 2019