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Frequent ingestion of red and processed meat may lead to a spike in the risk of non-alcoholic fatty liver disease (NAFLD).
Elevated risk of colorectal cancer may be found among regular consumers of processed meat.
Excluding red and processed meat from our diet can increase our odds of staying free from colorectal cancer.
Habitual intake of processed and unprocessed red meat may induce the development of type 2 diabetes.
Loading our plates with generous amounts of red and processed meats may trigger the development of different forms of cancer, including lung, colorectal, breast, liver, and endometrial cancer.
Fondness for meat may lead to a spike in lung cancer risk in men.
The inclusion of animal proteins from chicken with skin, red meat, and processed meat products to our diet may drive up our risk of having esophageal cancer.
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.
Generous consumption of processed meat products may boost an individual's chances of acquiring and dying from chronic diseases, such as cancer, cardiovascular disease, and type 2 diabetes.
Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
Keen consumers of red and processed meats may be at risk of developing esophageal cancer.
