The links between mortality, and red and processed meat consumption

The highest intakes of red and processed meat are associated with an 18–51% higher risk of all-cause mortality compared to zero-intake according to a recently published paper in Nutrients. Over the last fifty years, global meat consumption has increased across the world. In the United States, for instance, red meat is the most commonly consumed […]

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Research Highlights: Reviews, Measurements and a Novel Virus

This post collects a diverse range of papers rated highly by peer reviewers during the editorial process. It takes in simultaneous in vivo measurements of DNA, lipid and protein creation in cells; discovery of a new virus; a systematic review of the relationship between magnesium intake and type 2 diabetes; a review of the susceptibility of premature babies […]

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