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Eating red and processed meat products regularly can lead to the development of various forms of cancer, including breast, colorectal, gastric, lung, nasopharyngeal, endometrial, oral, prostate, and esophageal cancer.
Sticking to a diet rich in smoked, barbecued, and grilled meat may make breast cancer more likely to occur in postmenopausal women.
Generous intake of red and organ meat may favor the development of non-alcoholic fatty liver disease (NAFLD).
Frequent consumers of red and processed meats may have a high probability of developing and dying from colorectal cancer.
Indulging in red and processed meats may put an individual at high risk of developing colorectal cancer.
Increased intake of red meat may move cardiovascular and total mortality risk in the upward direction in African-American women.
African American women above the age of 50 who enjoyed eating red meat may have a high tendency to suffer from pancreatic cancer.
Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
Keen consumers of red and processed meats may be at risk of developing esophageal cancer.
Habitual consumption of salted meat may make an individual more vulnerable to different types of cancer.
The odds of suffering from stroke are stacked against individuals on high red meat diet.
