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 cooking method of chicken might be related to the increased risk of cardiovascular disease?

What alternatives did researchers recommend for healthier dietary choices?