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Generous intake of processed and red meat may increase the risk of developing type 2 diabetes.
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A surge in type 2 diabetes risk is associated with frequent consumption of red meat, processed meat products, and processed poultry.
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Frequent consumption of processed meats may
increase an individual's susceptibility to developing type 2 diabetes.
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Elevated risk of venous thromboembolism is associated with high intake of red and processed meat products.
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A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
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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.
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Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.
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Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.
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Regular consumers of processed meats may have a high tendency to develop diabetes mellitus and coronary heart disease (CHD).
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Regular intake of processed and unprocessed red meats may increase total mortality risk.
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Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.
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