18 Aug 2017 By Scott Schrage | University Communication
Red and processed meat – considered prime suspects in disease-related inflammation – might actually be aiding and abetting another culprit, says a recent study led by a University of Nebraska-Lincoln researcher.
The investigation turned up incriminating evidence against body fat, which statistical analyses suggest could account for much of the correlation between meat consumption and an inflammatory protein linked with higher risk of certain cancers.
View Study: Obesity may outweigh meat consumption as driver of inflammation Article