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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Marion Nestle
Marion Nestle is professor 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. She writes Food Matters for the San Francisco Chronicle. full bio
Books by Marion Nestle
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Stories
San Fran's Weekly Food Cart Fest
Fruits and vegetables usually dominate the Ferry Building market, but on Thursdays, street food is the star. SLIDE SHOW I
Sustainability
Seed Catalogs: A Gardener's Muse
In winter, glossy shots of produce are as good as it gets—and what better inspiration for the seasons ahead?
Artisans
Cacao by the Truckload
The co-founder of a small bean-to-bar chocolate company visits another world: a giant storage warehouse.
Weekly
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