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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.
Frequent consumption of processed meats may
increase an individual's susceptibility to developing type 2 diabetes.
Elevated risk of venous thromboembolism is associated with high intake of red and processed meat products.
A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
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.
Generous intake of processed meats, such as spam, may increase the risk of diabetes among American Indians.
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.
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.
High intake of cured meats may elevate chronic obstructive pulmonary disease (COPD) development risk in women.
