DrCarney.com Blog
Health - Food - Science - Community
A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
Frequent consumption of meat, such as beef and lamb, may increase an individual's susceptibility to colorectal cancer.
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.
Generous intake of processed meats, such as spam, may increase the risk of diabetes among American Indians.
Vegetarians are less likely to develop cataracts than frequent consumers of meat and fish.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
Low serum concentrations of ALT, GGT, and hs-CRP and high plasma levels of GGT and hs-CRP are associated with high consumption of whole-grain bread and red meat respectively.
Middle-aged and elderly women who are regular consumers of red and processed meats may be at great risk of developing type 2 diabetes mellitus.
Generous intake of diets rich in fatty foods, such as milk and meat products, may have a negative effect on semen quality.
High intake of cured meats may elevate chronic obstructive pulmonary disease (COPD) development risk in women.
