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Exercising regularly and adhering to diets high in fiber, especially fruit and vegetable fiber, and low in red meat, and fat may help prevent the development of diverticular disease.
Unhealthy lifestyle and dietary habits, such as cigarette smoking, alcohol intake, physical inactivity, and consumption of diets high in red and processed meats and low in fruits, vegetables, fiber, and calcium, may increase an individual's risk of developing cancer.
The dietary and other lifestyle choices we make have an effect on almost every aspect of our health. Kidney health is no exception. The findings of the 2010 Global Burden of Disease Study revealed that Chronic Kidney Disease (CKD) is the 27th leading cause of deaths in the world. In the United States, chronic kidney disease is the 9th leading ...
Consuming animal-based foods containing L-carnitine promotes the development of cardiovascular diseases, such as atherosclerosis, stroke, and myocardial infarction. L-carnitine is a nutrient that helps to transport fatty acids to the mitochondria, the energy-producing furnaces in the cells, for use as fuel. However, the human body can als...
According to the National Cancer Institute, approximately 2.1 percent of men and women in the United States will be diagnosed with non-Hodgkin lymphoma at some point during their lifetime. Non-Hodgkin lymphoma is a cancer that originates in white blood cells known as lymphocytes. The lymphocytes are an essential component of the immune sy...
Regular consumers of red and processed meats may be highly vulnerable to develop non-Hodgkin lymphoma.
Frequent consumption of red and processed meats may increase the likelihood of developing non-Hodgkin lymphoma.
High risk of non-Hodgkin lymphoma is associated with Habitual consumption of high meat diets.
Generous intake of processed and red meat may increase the risk of developing type 2 diabetes.
A surge in type 2 diabetes risk is associated with frequent consumption of red meat, processed meat products, and processed poultry.
Elevated risk of venous thromboembolism is associated with high intake of red and processed meat products.
