Source:  Ann Bagel Storck, MEATINGPLACE.COM, 11/27/09

In order to reduce carbon emissions and improve public health, meat production and consumption should be reduced by 30 percent, according to researchers at the London School of Hygiene and Tropical Medicine.

The study, published in The Lancet as part of a series on climate change and health, found that in Britain alone, cutting intake of animal-source saturated fat by 30 percent would reduce the number of premature deaths from heart disease by 17 percent.

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