Study links red meat consumption to heart disease and early death

A study by Internal Medicine links consuming two servings of red or processed meat weekly to a 3-7% higher risk of cardiovascular disease and premature death. It involved over 29,000 participants. Eating two servings of poultry weekly is associated with a 4% higher cardiovascular risk, possibly due to cooking methods or chicken skin. No link was found between fish consumption and cardiovascular disease. Researchers recommend fish, seafood, and plant-based proteins like nuts and legumes as healthier alternatives.

What is the increased risk of cardiovascular disease associated with consuming two servings of red or processed meat per week?

• 11-15%

• 3-7%

• 1-2%

• 8-10%

How many participants were involved in the study on dietary habits and cardiovascular risk?

• Over 10,000

• Over 20,000

• Over 50,000

• Over 29,000

What potential factors did researchers suggest might contribute to the increased cardiovascular risk from poultry consumption?

• Cooking method and chicken skin

• Genetic predisposition

• Lack of exercise

• High cholesterol content

What did the study find about the relationship between fish consumption and cardiovascular disease?

• Fish consumption increases the risk

• Fish consumption decreases the risk

• No association was found

• Fish consumption is harmful

Which of the following is recommended as a healthier protein source according to the study?

• Poultry

• Plant-based proteins

• Processed meat

• Red meat