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Generous consumption of processed meat products may boost an individual's chances of acquiring and dying from chronic diseases, such as cancer, cardiovascular disease, and type 2 diabetes.
Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
Keen consumers of red and processed meats may be at risk of developing esophageal cancer.
Indulgence in processed meat may trigger the development of esophageal cancer.
High dietary intake of red and processed meat may increase the risk of pancreatic cancer.
Increased dietary intake of meat, especially processed meats, can lead to a spike in the risk of type 2 diabetes.
Consistent consumption of a high meat diet rich in beef, pork, and processed meats may increase an individual's susceptibility to colon cancer.
Fondness for grilled (barbecued) red meat and processed meats may spur the development of colorectal cancer in women.
Fondness for processed meats may stimulate the formation of colorectal adenomas.
Men who regularly consume low-carbohydrate diets high in vegetable proteins and fats have less likelihood of developing type 2 diabetes.
Avid consumption of processed meats may increase a middle-aged woman's susceptibility to chronic obstructive pulmonary disease (COPD).
