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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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A surge in the risk of heart failure is associated with women who are regular consumers of processed meat products.
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Habitual consumers of diets high in sodium, sugary beverages, and processed meats and low in fruits, vegetables, and nuts are more likely to suffer and die from stroke, heart disease, and type 2 diabetes.
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Processed meat products may increase heart failure morbidity and mortality risk.
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Regular consumers of processed meats, such as bacon, are more prone to develop stomach cancer than rare- and non-consumers of these types of meats.
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Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies.
Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.
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Individuals on high meat diets are highly vulnerable to colorectal cancer.
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