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Regular intake of eggs may raise the odds of developing non-alcoholic fatty liver disease.
Frequent consumption of meat, such as beef and lamb, may increase an individual's susceptibility to colorectal cancer.
High consumers of processed meat products may be at increased risk of developing colorectal cancer compared to low- or non-consumers of these types of meat.
A surge in the risk heart failure is associated with frequent consumption of egg.
Frequent consumers of eggs are more prone to suffer from heart failure than individuals who rarely consume or totally avoid eggs.
Regular consumers of eggs may have a high tendency of developing gastrointestinal neoplasm.
Generous intake of processed meats, such as spam, may increase the risk of diabetes among American Indians.
Vegetarians are less likely to develop cataracts than frequent consumers of meat and fish.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
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.
