DrCarney.com Blog

Low serum concentrations of ALT, GGT, and hs-CRP and high plasma levels of GGT and hs-CRP are associated with high consumption of whole-grain bread and red meat respectively.

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.

Regular ingestion of diets rich in foods of plant origin may confer significant protection against the development of lung cancer.

Adherence to a plant-based dietary lifestyle may significantly cut down atherosclerosis and coronary artery disease (CAD) risk.

Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.

Regular intake of processed and unprocessed red meats may increase total mortality risk.

Fried, grilled, and baked meats contain mutagens, such as heterocyclic amines (HCA). Well-cooked meats produce heterocyclic amines (HCA), which are potent mutagens. This study examined the quantities and types of heterocyclic amines (PhlP, MelQx, and DiMelQx,) produced in meats prepared by cooking methods commonly use by U.S meat consumers. Researchers assessed the PhlP, MelQx, DiMelQx,...

Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.

Colon cancer is more likely to occur in individuals who are high consumers of red meat than in those who rare- or non-consumers of red meat.