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Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies.

Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.

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Red meat consumption and risk of stroke: a meta-analysis of prospective studies.

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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A prospective study of red meat consumption and type 2 diabetes in middle-aged and elderly women: the women’s health study.

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.

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Consumption of cured meat and prospective risk of chronic obstructive pulmonary disease in women.

High intake of cured meats may elevate chronic obstructive pulmonary disease (COPD) development risk in women.

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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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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 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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