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Generous intake of red and organ meat may favor the development of non-alcoholic fatty liver disease (NAFLD).
Frequent consumers of red and processed meats may have a high probability of developing and dying from colorectal cancer.
Indulging in red and processed meats may put an individual at high risk of developing colorectal cancer.
Increased intake of red meat may move cardiovascular and total mortality risk in the upward direction in African-American women.
African American women above the age of 50 who enjoyed eating red meat may have a high tendency to suffer from pancreatic cancer.
Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
Keen consumers of red and processed meats may be at risk of developing esophageal cancer.
The odds of suffering from stroke are stacked against individuals on high red meat diet.
High dietary intake of red and processed meat may increase the risk of pancreatic cancer.
Replacing proteins from animal sources, such as egg and red meat, with plant proteins may help slash the risk of suffering from deaths due to cardiovascular diseases and other causes.
Increased frequency of consumption of alcohol and red meat may result in reduced life expectancy in high-income and upper-middle-income countries.
Numerous studies have examined the impact of diets on incidence of stomach (gastric) cancer, including whether certain foods increase or decrease the risk of this cancer. One food that has been highlighted in these studies is red meat. So the question is, does frequent consumption of red meat promote the development of stomach cancer? In a Chi...
