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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 Plant-Based Diet, Atherogenesis, and Coronary Artery Disease Prevention

Adherence to a plant-based dietary lifestyle may significantly cut down atherosclerosis and coronary artery disease (CAD) risk.

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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 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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Occurrence of heterocyclic amines in cooked meat products.

Fried, grilled, and baked meats contain mutagens, such as heterocyclic amines (HCA). Well-cooked meats produce heterocyclic amines (HCA), which are potent mutagens. This study examined the quantities and types of heterocyclic amines (PhlP, MelQx, and DiMelQx,) produced in meats prepared by cooking methods commonly use by U.S meat consumers. Researchers assessed the PhlP, MelQx, DiMelQx,...

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Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies.

Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.

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Red meat intake may increase the risk of colon cancer in Japanese, a population with relatively low red meat consumption.

Colon cancer is more likely to occur in individuals who are high consumers of red meat than in those who rare- or non-consumers of red meat.

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Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies.

Individuals on high meat diets are highly vulnerable to colorectal cancer.

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Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies.

High intake of red and processed meats may increase lung cancer risk.

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Food groups and renal cell carcinoma: results from a case-control study.

High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.

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Fried, well-done red meat and risk of lung cancer in women (United States).

Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.

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Lung cancer risk and red meat consumption among Iowa women.

Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.

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