A study published on March 7, 2013 in the journal BMC Medicine found that consumption of processed meat is linked to an increase in all-cause mortality. Interestingly, red meat and poultry were not associated with increased risk. The lowest rates of mortality were to individuals who consumed a low to moderate amounts of meat. Continue reading
Through my research as a PhD student at North Carolina State, I’ve realized that there is a disconnect between scientific knowledge in the field of nutrition and the public’s perception of what makes a “healthy” diet. This blog serves as an intermediary between the nutrition science and the public. I aim to share the results of important nutritional studies which are not covered by traditional media sources, and that often go against traditional diet advice. Thanks for reading!
