Eating red meat linked to higher mortality risk: study

Massachusetts

NEW research offers more evidence that vegetarians not only live better, but also longer.

A group of scientists led by Mingyang Song at the Massachusetts General Hospital analysed data from two major studies involving more than 150,000 participants to determine whether people who consumed protein from red and processed meats had a significantly higher mortality rate than those who got their protein from plants.

The analysis of the 32-year Nurses' Health Study, followed by the Health Professionals Follow-Up Study at Harvard University, didn't just look at the diets of the participants over a year. It reviewed them repeatedly - "specifically how often they consumed portions of particular type…