Health - Food - Science - Community
A greater colorectal cancer risk is associated with diets rich in red and processed meats.
Increased intake of processed and unprocessed red meat is associated with high incidence of prostate cancer among Black men.
High endometrial cancer risk is associated with increased consumption of processed and unprocessed red meat.
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.
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.