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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.
Generous intake of red and organ meat may favor the development of non-alcoholic fatty liver disease (NAFLD).
Frequent consumers of red and processed meats may have a high probability of developing and dying from colorectal cancer.
Habitual intake of all types of meat could trigger the development of cancerous cells and tumors in the kidney.
Indulging in red and processed meats may put an individual at high risk of developing colorectal cancer.
Increased intake of red meat may move cardiovascular and total mortality risk in the upward direction in African-American women.
Indulgence in smoked meat may lead to a spike in nasopharyngeal cancer risk.
African American women above the age of 50 who enjoyed eating red meat may have a high tendency to suffer from pancreatic cancer.
