Reducing your red meat consumption could have many positive impacts — on your heart, the environment, and maybe even on your long-term cognitive health, according to a new study.

If people substituted processed red meat protein for that found in nuts, tofu or beans, they could reduce their dementia risk by 19%, the study found. The rate of cognitive ageing was also reduced.

Regularly eating red meat and chicken may not be as unhealthy as previously thought. New research suggests processed meat is linked to health risks, but unprocessed meat in small quantities is not.

The red meat study is “an excellent example” of why the N.I.H. should be investing in nutrition research in the United States, Dr. Tobias added. “Otherwise, ...

A team led by researchers at the U.K.’s University of Cambridge found red and processed meat consumption was associated with a much higher risk of developing type 2 diabetes, but they also found ...

Eat better meat: Don't go vegan to save the planet.You can help by being a better meat-eater. Since the early 1960s, America has shrank GHG emissions from livestock by 11.3% while doubling the ...

Red and processed meats are linked to cancer and heart disease. But if you eat it in moderation, there may be no benefit to cutting back, some researchers say.

Regularly eating red and processed meats in particular is associated with a higher risk of type 2 diabetes, according to an analysis of data from 31 study cohorts published Tuesday in the journal ...

Burger lovers may flip out over this news. A new Harvard study establishes a “significant” link between a key component in red meat and an increased risk of Type 2 diabetes. Iron is essential ...

Pequeño is a breaking news reporter who covers tech and more. A tick-derived condition that creates allergic reactions to red meat has affected up to 450,000 Americans since 2010, according to ...

People who regularly eat red meat may have a higher risk of Type 2 diabetes later in life, according to a large study published on Thursday in The American Journal of Clinical Nutrition. Those who ...