Red meat: more diseases where it is traded (and eaten) more

The more red and processed meat that is traded, the more diet-related diseases increase. Especially in some geographical areas, such as the islands of the Caribbean and Oceania and those of north-eastern Europe, including Slovakia, Latvia and Lithuania. This is what was observed by an analysis published in the British Medical Journal Global Health, which compared the rates of imports and exports of meat over the past thirty years and the variations in the incidence of non-communicable diseases such as bowel cancer, type 2 diabetes and coronary heart disease.