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.

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