Findings from the Nurses’ Health Study published Monday examined the effects on mortality of red meat consumption and whether statin use lowers risk of Parkinson’s Disease.

In one study, researchers found that eating more red meat appears to be associated with an increased risk of all-cause mortality and death from cardiovascular disease and cancer, while substituting other foods such as fish and poultry for red meat is associated with a lower mortality risk.

Meat is a major source of protein and fat in many diets, and previous studies suggest eating meat is associated with increased risk for diabetes, CVD and certain cancers, the authors wrote in background information for the study, which appeared Monday on the website of the Archives of Internal Medicine. Read More