Authors Affiliations: Institute for Drug Research, School of Pharmacy, The Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem, Israel (Drs Gorelik and Kohen); and Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel (Dr Kanner).
We read with great interest the article by Pan et al1 discussing the results of 2 prospective cohort studies addressing the issue of red meat consumption and mortality. The authors found a positive correlation between red meat consumption and an increased risk in total cardiovascular disease (CVD) and cancer mortality. They also proposed the substitution of other healthy protein sources to lower mortality risks due to CVD and cancer.
Gorelik S, Kanner J, Kohen R. Additional Ways to Diminish the Deleterious Effects of Red Meat. Arch Intern Med. 2012;172(18):1424–1425. doi:10.1001/archinternmed.2012.3638
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