Red Meat and Non-Hodgkin’s Lymphoma

Eating red meat increases the risk of developing non-Hodgkin’s Lymphoma, a white blood cell cancer.  A study of more than 35,000 women showed that those who ate the most red meat were almost twice as likely to develop this cancer.  In addition, those who ate the most animal fat also had 1 ½ times the risk of developing the cancer as those who ate the least.[1]

If you are concerned about this type of cancer, cut down on the consumption of meat, especially red meat. If you want to have meat products, stay with free range, organic meats to avoid many toxins, such as hormones and antibiotics.

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Photo by Procsilas Moscas on Flickr

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