Eating too much red meat increases body's biological age

                A diet containing too much red meat and not enough fruits and vegetables could increase tour body’s ‘biological age’ and lead to health problems, according to a latest research. Research led by the University of Glasgow and published on 29 April in Aging, has found that a moderate increase in serum phosphate levels caused by red meat consumption, combined with a poor overall diet, increases biological age in contrast to chronological age (years of age). The study, which looked at participants from the most deprived to the least deprived in the NHS Greater Glasgow Health Board area, also demonstrates that deprived males were the worst affected. Study suggests that accelerated biological aging, and dietary derived males, were directly related to the frequency of red meat consumption. Experts believe that excess red meat affects this group because of their poor diet and “sub-optical fruit and vegetable intake”.