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Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.
Increased consumption of vegetarian diets may cut down the risk of gastro-intestinal diseases, such as gall stone, constipation, diverticular disease, and cancer.
Vegetarians are less likely to develop cardiovascular diseases, such ischemic heart disease, and die from cardiovascular-related causes than non-vegetarians.
Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.
A surge in the risk of type 2 diabetes mellitus is associated with high intake of red meat.
Individuals who regularly consume large servings of brown rice are less likely to develop type 2 diabetes than frequent consumers of white rice.
Women who regularly consume large servings of refined grains are much more prone to develop type 2 diabetes than those who are habitual consumers of whole grains.
Low type 2 diabetes risk is associated with vegetarian diets.
Frequent consumption of vegetarian diets may protect individuals against cancer.
