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Processed meat products may increase heart failure morbidity and mortality risk.
865 Hits
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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A surge in the risk of oral and oropharyngeal cancer is associated with increased intake of diets rich in processed meats.
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High intake of red and processed meats may increase lung cancer risk.
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Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
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Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.
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Young and middle-aged women who regularly eat large quantities of red and processed meats may have a high tendency of developing type 2 diabetes.
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Middle-aged and elderly women who are regular consumers of red and processed meats may be at great risk of developing type 2 diabetes mellitus.
1041 Hits
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
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