Studies have been linking red meat consumption to health problems like heart disease, stroke, and cancer for years, but these invariably suffer from methodological limitations.
In an unprecedented effort, health scientists at the University of Washington scrutinized decades of research on red meat consumption and its links to various health outcomes, introducing a new way to assess health risks in the process.
They only found weak evidence that unprocessed red meat consumption is linked to colorectal cancer, breast cancer, type 2 diabetes, and ischemic heart disease, and no link at all between eating red meat and stroke.
Britain’s Covid pandemic death rate is much better than previously thought compared with the rest of the world, a Lancet study has shown.
Research by the Institute for Health Metrics and Evaluation in the US calculated the excess death rates for 191 countries and territories and found that the UK is now roughly in the middle at 102.
Previously, countries have been judged by death rates alone, which would place Britain at 168 – the 24th worst in the world. Critics of the Government’s pandemic response have often cited this figure as justification for calling for tougher Covid restrictions.
But Britain was found to have an excess death rate of 126.8 per 100,000, very close to France – which had 124.4 per 100,000 – and Germany, with 120.5 per 100,000.
Sweden, which did not lock down, was found to have one of the best excess death rates in Europe, with 91.2 per 100,000. Only Finland, Luxembourg and Iceland fared better.