The reasons for limiting the amount of red meat we consume keep mounting. Besides the high fat content, it now appears the iron supplied by red meat increases the risk of Type 2 diabetes.
A massive study conducted by the Harvard School of Public Health examined iron intake in more than 38,000 men aged from 40 to 75, between 1986 and 1998. The group, who were all health professionals, included 33,541 blood donors.
View the rest of this article
Using our health and fitness calculators will help you get the facts on your lifestyle.