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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.
Non-meat diets are strongly linked to attractive and pleasant body odor.
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.
High consumption of well-cooked meat may increase the risk of developing pancreatic cancer.
Low intake of red and processed meat may diminish all-cause mortality risk.
High intake of eggs, poultry, and red meat may increase the spread of cancerous cells in prostate cancer patients and the chances of developing the disease in healthy men.
High intake of well-cooked red meat promotes the development of colorectal adenomas.
High red meat intake may increase serum concentrations of insulin, glucose, and endothelial dysfunction biomarkers.
Vegetarian diets are associated with healthy mood states. This pilot study investigated the effect of consuming diets that do not contain meat, fish, and poultry on mood states. 39 subjects participated in this study. They were assigned into 3 groups (fish, omnivore, and vegetarian groups) and placed on different diets for 2 weeks. The fish...
