“Eating Meat May Increase Risk of Early Death, Study Finds,” ran the headline in The New York Times in March. “Dying for some red meat? You may be,” quipped the Los Angeles Times. The big news came from a study that tracked more than half a million Americans aged 50 to 71 for 10 years. Those who reported eating the most red meat were roughly 30% more likely to die mostly of cancer or heart disease than those who reported eating the least.