Health Info : Cutting down on red meat lowers Heart disease, Diabetes

Apart from lowering the incidence of
heart disease, diabetes, and bowel
cancer by three to 12%, the minimising of
consumption of red and processed meat will also shrink the carbon footprint by 28 million tonnes a year,a new research suggests.

Evidence shows that risks of coronary heart
disease, type 2 diabetes, and bowel cancer rise by 42%, 19% and 18% respectively, with every additional 50 grams of red and processed meat eaten daily.

Study co-authors Louise M Aston, James N
Smith and John W Powles from the University of Cambridge, Institute of Public Health, used
responses to the 2000-2001 British National
Diet and Nutrition Survey to estimate red and
processed meat intake across the country's
population.

They published data from life cycle analyses to quantify average greenhouse gas emissions for 45 different food categories, the British Medical Journal Open reported.

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