DrCarney.com Blog

L-carnitine, a major component of red meat, may increase an individual’s susceptibility to cardiovascular disease, such as atherosclerosis, and adverse cardiac events, such as stroke and myocardial infarction.

High total, cancer, and CVD mortality rates are associated with high intakes of red and processed meat.

Red and processed meat may be carcinogenic to humans.

Yep, they found 32 women willing to smell and rate men's underarm odor. And these brave women made the sacrifice in the name of science. Their only compensation was a gift of a perfume tester after the first rating session and a 100g bar of chocolate after the second session. Let's look at what science...

High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.

Heme iron may contribute positively to development of colon cancer associated with red meat consumption.

High intake of red and processed meat may promote the development of colorectal cancer in men and women.

High consumption of red meat is linked to unhealthy inflammation and glucose metabolic profile in women.

High intake of dairy products, red, and processed meat may increase metastatic cancer risk, but it is not associated with the development of the advanced form of the disease.

High intake of red and processed meat may increase the risk of developing colorectal cancer, while high dietary fiber consumption is not positively associated with the development of the disease.

Low intake of red and processed meat may diminish all-cause mortality risk.

Eating large quantities of red meat may be associated with elevated total, cancer, and cardiovascular disease (CVD) mortality risk.