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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.
Young and middle-aged women who regularly eat large quantities of red and processed meats may have a high tendency of developing type 2 diabetes.
Middle-aged and elderly women who are regular consumers of red and processed meats may be at great risk of developing type 2 diabetes mellitus.
Individuals who regularly consume high red meat diets are more likely to develop stomach cancer than those who are rare- or non-consumers of red meat.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
Regular consumption of processed meats is associated with a greater risk of hypertension in women.
Generous intake of diets rich in processed and unprocessed red meat may elevate type 2 diabetes development risk.
