Cutting red meat consumption can prevent cancer, heart attacks
Washington: By cutting the production and consumption of red meat, it is possible to act against climate change, reduce cardiovascular and cancer deaths, say experts.
Experts at the World Cancer Research Fund and the American Institute for Cancer Research have suggested that an individual should eat no more than 500 grams of red meat per week.
Cardiovascular disease and cancer are two human diseases caused by similar factors influencing climate change.
Others are the infectious disease influenza and salmonella, which are also related to animal elevation (zoonoses).
Further examples not specifically related to agriculture, are respiratory diseases resulting from the burning of fossil and other fuels for transport and heating.
A different group of diseases cannot be said to share the causes of global warming. Instead they are caused by, or exacerbated by global warming.
Examples are thermal stress, accidental and intentional injuries, and malnutrition or famine, all of which are expected to occur more frequently as the planet warms up and the climate becomes less stable.
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