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A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
High consumers of processed meat products may be at increased risk of developing colorectal cancer compared to low- or non-consumers of these types of meat.
Colorectal cancer is a major public health burden, with 1.4 million new cases diagnosed worldwide in 2012 and over 130,000 new persons expected to develop the disease in 2017 in the United States. Many factors have been attributed as possible causes of colorectal cancer, including poor dietary choices and chemical carcinogens. Generous intake of pr...
Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.
Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.
Regular consumers of processed meats may have a high tendency to develop diabetes mellitus and coronary heart disease (CHD).
Regular intake of processed and unprocessed red meats may increase total mortality risk.
Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.
A surge in the risk of heart failure is associated with women who are regular consumers of processed meat products.
Habitual consumers of diets high in sodium, sugary beverages, and processed meats and low in fruits, vegetables, and nuts are more likely to suffer and die from stroke, heart disease, and type 2 diabetes.
Unfortunately processed red meats are an integral part of the Standard American Diet. The United States is among the top meat-eating nations in the world. According to the US Department of Agriculture, the average American consumed more than 71.2 pounds of red meat (beef, veal, pork, and lamb) in 2012. About 22% of the red...
