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Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence.

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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Processed Meat Increases Colorectal Cancer Risk

Processed Meats Increase Cancer Risk

Colorectal cancer is a major public health burden, with 1.4 million new cases diagnosed worldwide in 2012 and over 130,000 new persons expected to develop the disease in 2017 in the United States. Many factors have been attributed as possible causes of colorectal cancer, including poor dietary choices and chemical carcinogens. Generous intake of pr...

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Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC).

Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.

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A prospective study of red and processed meat intake in relation to cancer risk.

Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.

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Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.

Regular consumers of processed meats may have a high tendency to develop diabetes mellitus and coronary heart disease (CHD).

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Red meat and processed meat consumption and all-cause mortality: a meta-analysis.

Regular intake of processed and unprocessed red meats may increase total mortality risk.

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Consumption of red and processed meat and esophageal cancer risk: meta-analysis.

Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.

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Long-term processed and unprocessed red meat consumption and risk of heart failure: A prospective cohort study of women.

A surge in the risk of heart failure is associated with women who are regular consumers of processed meat products.

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Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States

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 Red Meat Increases Risk of Heart Failure

Processed Red Meat Increases Risk of Heart Failure

Unfortunately processed red meats are an integral part of the Standard American Diet. The United States is among the top meat-eating nations in the world. According to the US Department of Agriculture, the average American consumed more than 71.2 pounds of red meat (beef, veal, pork, and lamb) in 2012. About 22% of the red...

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Processed and unprocessed red meat consumption and risk of heart failure: a prospective study of men.

Processed meat products may increase heart failure morbidity and mortality risk.

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Processed meat consumption and stomach cancer risk: a meta-analysis.

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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