Review: Red meat intake raises heart disease, cancer death risks

03/13/2012 | New York Times (tiered subscription model), The

An analysis in the Archives of Internal Medicine revealed that for each additional 3 ounces of red meat consumed daily, risk of cardiovascular disease death was 16% higher, and risk of death from cancer was 10% higher. Researchers controlled for lifestyle and health variables such as BMI and smoking status. Researchers also found that eating processed meat increases the risk of overall mortality by 20%.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Health Care

Job Title Company Location
Counsel – Regulatory Affairs
RAI Services Company
Winston Salem, NC
Director of Program Development
AdvaMed
Washington DC, DC
Director of System QA
LifeWatch Services, Inc.
Rosemont, IL
Director of Business Development and Membership
AdvaMed
Washington DC, DC
Director, Corporate Counsel
Regeneron
Tarrytown, NY