A new study from the Archives of Internal Medicine says yes. People who eat the most red meat have a 20% to 30% increased risk of premature mortality. In an accompanying editorial, Barry Popkin points out additional reasons to consider eating less meat: food prices, the environment, and climate change.
And here’s the meat industry’s reaction.
Next public appearance
This will be the closing keynote to the 7th Biennial Childhood Obesity Conference, sponsored by the California Department of Public Health, UC Berkeley, the Atkins Center for Weight and Health, the California Department of Education, Kaiser Permanente, and the California Endowment.
It’s at about 11:30 a.m. in the Long Beach Convention Center.