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Generous intake of diets rich in processed and unprocessed red meat may elevate type 2 diabetes development risk.
Individuals who regularly consume processed and unprocessed red meat are more prone to develop type 2 diabetes than those with low intake of red meat.
Women who regularly consume large servings of processed meats are more likely to develop type 2 diabetes than those who are rare- or non-consumers of processed meats.
A high red meat diet is associated with a low total sperm count and ejaculate volume.
High consumption of red and processed meats may increase type 2 diabetes risk.
L-carnitine, a major component of red meat, may increase an individual’s susceptibility to cardiovascular disease, such as atherosclerosis, and adverse cardiac events, such as stroke and myocardial infarction.
High total, cancer, and CVD mortality rates are associated with high intakes of red and processed meat.
Red and processed meat may be carcinogenic to humans.
High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.
Heme iron may contribute positively to development of colon cancer associated with red meat consumption.
