Meat consumption drops and then so does heart disease and diabetes
Cambridge University researchers have released research showing that halving our consumption of red and processed meat would lead to thousands of fewer cases of heart disease, diabetes and cancer every year.
The study found halving or lowering meat intake in Britain alone would:
- Lower the incidence and death rates of heart disease, diabetes and bowel cancer by up to 12%
- Shrink the carbon footprint by 28 million tonnes a year
Study analysis of the 2000-2001 British National Diet and Nutrition Survey by Louise M. Aston, James N. Smith and John W. Powles from the University of Cambridge and Institute of Public Health as published by the British Medical Journal Open. As reported on 11 September 2012 by twocircles.net.