DrCarney.com Blog

Adherence to a plant-based dietary lifestyle may significantly cut down atherosclerosis and coronary artery disease (CAD) risk.

Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.

Regular intake of processed and unprocessed red meats may increase total mortality risk.

Fried, grilled, and baked meats contain mutagens, such as heterocyclic amines (HCA). Well-cooked meats produce heterocyclic amines (HCA), which are potent mutagens. This study examined the quantities and types of heterocyclic amines (PhlP, MelQx, and DiMelQx,) produced in meats prepared by cooking methods commonly use by U.S meat consumers. Researchers assessed the PhlP, MelQx, DiMelQx,...

Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.

Colon cancer is more likely to occur in individuals who are high consumers of red meat than in those who rare- or non-consumers of red meat.

Individuals on high meat diets are highly vulnerable to colorectal cancer.

High intake of red and processed meats may increase lung cancer risk.

High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.

Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.

Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.

Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.