It’s the perfect health tip: eat more green vegetables and other plants to combat the negative effects of environmental pollution.
That’s according to the American Heart Association, which released a new study on Thursday, which found that green food choices are linked to lower risks of coronary heart disease, stroke and cancer.
It’s a finding that’s a bit surprising considering that, according to a study published in the American Journal of Public Health last year, people who eat a diet high in cruciferous vegetables, like spinach, broccoli, cauliflower and collard greens, have a 10 percent lower risk of coronary artery disease and a 4 percent lower death rate than those who eat less green foods.
But the findings don’t mean green foods are always healthy.
The American Heart Journal recommends avoiding processed foods, including processed foods with added sugars, and eating mostly fruits, vegetables, whole grains and legumes.
You might also be surprised to learn that eating more green foods may be linked to a lower risk for certain cancers, including prostate cancer, melanoma and other types of skin cancer.
And, because of the environmental pollution that’s been caused by agricultural operations in the United States, you might be surprised that a recent study found that red meat consumption in the U.S. has increased.
That study was conducted by researchers at the University of Arizona.
Red meat consumption was a cause of increased cancer risk in the study.
According to the study, red meat was associated with a 3.9 percent higher risk of prostate cancer.
The study also found that those who ate more red meat had a 21 percent lower rate of cancer.
So it seems red meat, which has been shown to be carcinogenic, may be a bad choice.
If you don’t want to be a cancer-causing eater, the next best thing is to eat less red meat.
According the study: People who consumed the lowest-quality meats were 3.3 percent more likely to have prostate cancer compared to people who consumed more meat.
And red meat is a major source of mercury, which is a known carcinogen and a probable cause of brain cancer, cardiovascular disease and other health problems.
Eating more red meats and poultry has been linked to an increased risk of cardiovascular disease, cancer and other disease.
According a study conducted by the National Institutes of Health in 2009, people in the Midwest and Northeast were the most likely region to consume more red and processed meat compared to other regions.
It turns out that more red is better, as long as you’re eating it in moderation.
According it to the Centers for Disease Control and Prevention, Americans eat about 4.5 pounds of red meat and poultry a day, according a report from the National Academies of Sciences, Engineering and Medicine.
If that sounds like a lot, you can check out a map of all the red meats that are sold at supermarkets and restaurants.
It lists all the meats and chicken products that are categorized as “meat” and “vegetable.”
The red meat you can find at the grocery store is called bacon, pork, ham, chicken, beef, pork ribs and chicken breast.
The poultry products include turkey, chicken breast, boneless skinless thighs, chicken drumsticks, boning strips, broiler chicken, broilers, broiled chicken breast and chicken drumstick.
The broilers include sausages, pork loin, smoked and braised, and sausage, chicken breasts, smoked bacon, brisket, briskets and chicken strips.
If it’s all meat and you’re not getting the recommended daily allowance of vitamin A and vitamin E, then you’re going to be eating a lot of red meats.
If this doesn’t convince you that you should limit your red meat intake, the report found that eating red meat could increase your risk of stroke.
People who ate a lot more red foods were about 15 percent more than those in the lowest intake group and 16 percent more per day than those with the lowest red meat amount.
So if you’re worried about heart disease and cancer, then eating a bit more red could be a smart choice.
This article originally appeared on the ABC News website.