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Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.
Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.
Increased consumption of vegetarian diets may cut down the risk of gastro-intestinal diseases, such as gall stone, constipation, diverticular disease, and cancer.
Vegetarians are less likely to develop cardiovascular diseases, such ischemic heart disease, and die from cardiovascular-related causes than non-vegetarians.
Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.
A surge in the risk of type 2 diabetes mellitus is associated with high intake of red meat.
Individuals who regularly consume large servings of brown rice are less likely to develop type 2 diabetes than frequent consumers of white rice.
High consumption of white rice may increase type 2 diabetes risk.
Women who regularly consume large servings of refined grains are much more prone to develop type 2 diabetes than those who are habitual consumers of whole grains.
