Reducing red meat in the diet can cut heart disease risk

People can reduce the risk of developing heart disease or bowel cancer in later life by cutting the amount of red meat in their diet.
This is the suggestion of new research published in online journal BMJ Open, which found chronic disease incidence in the UK would dip by between three and 12 per cent if people lessened the amount of processed meat they consume.
In addition, it was demonstrated that the nation’s carbon footprint would also shrink by 28 million tonnes a year, as one-third of all greenhouse emissions caused by British consumers – such as livestock farming – are accountable to food and drink.
Dr Louise Aston of the Institute of Public Health at the University of Cambridge noted people often find it easier to think about how matters impact their health rather than how climate change might affect them.
“Health benefits provide near-term rewards to individuals for climate-friendly changes and may thus nudge humanity towards a sustainable future,” Dr Aston noted.
She added direct health effects should not be the only basis for dietary recommendations going forward.

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