Red meat just can’t catch a break.

More evidence is in about the harmful effects of red meat.

Incidence of heart disease and cancer can be linked to consumption of red meat.

It is advised to limit consumption and that limitation should be no more than 2-3 times per week.

Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period.
On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying.