The Archives of Internal Medicine is out with a new study that confirms two of the three things stated in our headline.
Unfortunately, it's the first two.
The study, with the ominous title "Red Consumption and Mortality," drew upon data from over 100,000 individuals over the past 30-plus years. Its conclusion is stark.
...we found that a higher intake of red meat was associated with a significantly elevated risk of total, [cardiovascular], and cancer mortality, and this association was observed for unprocessed and processed red meat, with a relatively greater risk for processed red meat. Substitution of fish, poultry, nuts, legumes, low-fat dairy products, and whole grains for red meat was associated with a significantly lower risk of mortality.
You can read the entire study, including its tables and metadata and all that good stuff, on the Archives of Internal Medicine website.
(h/t: New York Times)