A new study from the Archives of Internal Medicine says yes. People who eat the most red meat have a 20 to 30 percent 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.
The Associated Press and the Washington Post have much to say about this study. And here's the meat industry's reaction.
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is a professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She is the author of Food Politics
, Safe Food
, What to Eat
, and Pet Food Politics