Red Meat Consumption and Mortality

A long-term study completed by the Harvard School of Public Health and published by Archives of Internal Medicine finds that eating any amount and any type of red meat significantly increases the risk of premature death.  The study examined the eating habits and health of more than 110,000 adults for 20+ years.  Substitution of other healthy protein sources, such as nuts, is associated with a lower mortality risk. 

http://archinte.ama-assn.org/cgi/content/full/archinternmed.2011.2287