From ANIMAL PEOPLE, November 1992:
Medical evidence is growing
that iron-rich red meat contributes at
much to heart disease as cholesterol.
“Avoiding meat may be prudent,”
Newsweek medical reporters Geoffrey
Cowley and Mary Hager concluded after
reviewing recent studies on the topic in the
September 21 issue.
Trans-fatty acids that increase
the harmful effects of cholesterol com-
monly result from cooking with solid or
semi-solid margarines and shortenings,
suggests a new USDA study whose pre-
liminary findings were made public
October 7. Avoiding cholesterol is still a
good idea, but so is avoiding partially
hydrogenated vegetable oils if you are in a
high-risk bracket for heart disease. Use
whole oils instead––”The softer, the bet-
ter,” as Marian Burros puts it.