Red Meat

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Consumption of red meat and whole grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism, and oxidative stress.

Low serum concentrations of ALT, GGT, and hs-CRP and high plasma levels of GGT and hs-CRP are associated with high consumption of whole-grain bread and red meat respectively.

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Intestinal microbiota metabolism of L-Carnitine, a nutrient in red meat, promotes atherosclerosis.

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.

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Meat intake and mortality. A prospective study of over half a million people.

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

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IARC evaluates consumption of red meat and processed meat.

Red and processed meat may be carcinogenic to humans.

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An epidemiologic approach to studying heterocyclic amines.

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.

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A central role of heme iron in colon carcinogenesis associated with red meat intake.

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

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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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A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.

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

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Associations between red meat intake and biomarkers of inflammation and glucose metabolism in women.

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

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The association of red and processed meat and dietary fibre with colorectal cancer in UK Biobank.

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.

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Red meat consumption and mortality: results from two prospective cohort studies.

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

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Red meat and processed meat consumption and all-caused mortality: a meta-analysis.

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

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