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Research: Swapping red meat for seafood can boost life expectancy

Latest study shows that consuming red, processed meat over eight years was associated with higher risk of death among US women and men.

Eating healthier protein such as fish and plant foods was associated with a higher life expectancy compared to red and processed meat, a long-range study led by a Harvard research team showed, according to BMJ.

The research analyzed changes of red meat consumption among 121,700 registered nurses beginning in 1976. Follow ups approximately every 10 years showed, increase in total red meat consumption of at least half a serving per day was associated with a 10 percent higher mortality risk, according to the study.

Participants of the study were US women from the Nurses' Health Study and US men from the Health Professionals Follow-Up Study.

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