DrCarney.com Blog
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Eating red and processed meats is tied to higher mortality risk among patients with lung and upper aerodigestive tract cancer.
Habitual intake of processed and unprocessed red meat may induce the development of type 2 diabetes.
Loading our plates with generous amounts of red and processed meats may trigger the development of different forms of cancer, including lung, colorectal, breast, liver, and endometrial cancer.
Fondness for meat may lead to a spike in lung cancer risk in men.
A high salted meat diet may favor the development of pharyngeal and oral (mouth) cancer.
High level of consumption of salty foods and processed meats may lead to a surge in cancer risk.
The inclusion of animal proteins from chicken with skin, red meat, and processed meat products to our diet may drive up our risk of having esophageal cancer.
Sticking to a high red meat diet may raise an individual's odds of having ischemic heart disease (IHD).
Eating red and processed meat products regularly can lead to the development of various forms of cancer, including breast, colorectal, gastric, lung, nasopharyngeal, endometrial, oral, prostate, and esophageal cancer.
Sticking to a diet rich in smoked, barbecued, and grilled meat may make breast cancer more likely to occur in postmenopausal women.
