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Compared with the one-fifth of people who ate the least red meat (beef, lamb, pork), the one-fifth who ate the most had a 26 percent increased risk of death from cancer, heart disease, respiratory disease, stroke, diabetes, infections, Alzheimer’s disease, kidney disease and liver disease.

Those who ate the highest proportion of white meat (poultry, fish) had a 25 percent reduced risk compared with those who ate the least white meat.

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