Red meat consumption tied to shorter life span

03/24/2009 | Yahoo!

A U.S. National Cancer Institute study found men and women who ate the highest amount of red meat had an increased risk of dying from any cause -- 31% and 36%, respectively -- compared with people who ate the least amount of red meat. Researchers also found that 11% of men's lives and 16% of women's lives could be saved by reducing meat consumption to the amount eaten by the bottom 20% in the study.

View Full Article in:

Yahoo!

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Sr. Regulatory Specialist, Biotech Center of Expertise
BASF, The Chemical Co.
San Diego, CA
Food Lawyer
Cargill
Wayzata, MN
Actuary
Meridian Health Plan
Detroit, MI
Vice President of Finance
Urban Health Plan, Inc.
Bronx, NY
Director of Payor/Provider Contracting
U.S. Medical Management
Tryo, MI