Health - Food - Science - Community
Processed meat products may increase heart failure morbidity and mortality risk.
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.
Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.
Individuals on high meat diets are highly vulnerable to colorectal cancer.
A surge in the risk of oral and oropharyngeal cancer is associated with increased intake of diets rich in processed meats.
High intake of red and processed meats may increase lung cancer risk.
Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.
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.
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.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.