Studies have repeatedly linked red meat with increased risk of heart disease, apparently because it is often loaded with artery-clogging saturated fat. But chicken – and even fish if fried – can contain at least as much saturated-fat as lean cuts of beef, pork or lamb. Studies have also linked red meat with cancer and diabetes. But those risks – if they are confirmed by further research – may stem more from processing and cooking methods and heavy consumption than from any inherent dangers of the meat. Here is a rundown of the known and possible risks. Read more!
