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High consumption of red and processed meats may increase type 2 diabetes risk.
L-carnitine, a major component of red meat, may increase an individual’s susceptibility to cardiovascular disease, such as atherosclerosis, and adverse cardiac events, such as stroke and myocardial infarction.
High total, cancer, and CVD mortality rates are associated with high intakes of red and processed meat.
Red and processed meat may be carcinogenic to humans.
High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.
Heme iron may contribute positively to development of colon cancer associated with red meat consumption.
High intake of red and processed meat may promote the development of colorectal cancer in men and women.
High intake of red and processed meat may increase the risk of developing colorectal cancer, while high dietary fiber consumption is not positively associated with the development of the disease.
