* Breast cancer is associated with dietary fat (which is associated with animal protein intake) and inversely with age at menarche (women who reach puberty at younger ages have a greater risk of breast cancer).

* For those at risk for liver cancer (for example, because of chronic infection with hepatitis B virus) increasing intakes of animal-based foods and/or increasing concentrations of plasma cholesterol are associated with a higher disease risk.

* Cardiovascular diseases are associated with lower intakes of green vegetables and higher concentrations of apo-B (a form of so-called bad blood cholesterol) which is associated with increasing intakes of animal protein and decreasing intakes of plant protein.
* Colorectal cancers are consistently inversely associated with intakes of 14 different dietary fiber fractions (although only one is statistically significant). Stomach cancer is inversely associated with green vegetable intake and plasma concentrations of beta-carotene and vitamin C obtained only from plant-based foods.

* Western-type diseases, in the aggregate, are highly significantly correlated with increasing concentrations of plasma cholesterol, which are associated in turn with increasing intakes of animal-based foods.

http://www.news.cornell.edu/Chronicle/01/6.28.01/China_Study_II.html

That being said, we don’t eat red meat very often. Most of the meat we do eat is chicken, and even that we only eat a few times a week.

Isn’t moderation the key in all of this?

On top of that, I’d also strongly caution anybody to read into this study and say “DON’T EAT RED MEAT.” That’s not what it says. It says “DON’T EAT TOO MUCH RED MEAT.” Duh.