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African American women above the age of 50 who enjoyed eating red meat may have a high tendency to suffer from pancreatic cancer.
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.
Habitual consumption of salted meat may make an individual more vulnerable to different types of cancer.
The odds of suffering from stroke are stacked against individuals on high red meat diet.
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.
Fondness for grilled (barbecued) red meat and processed meats may spur the development of colorectal cancer in women.
High dietary ingestion of heme iron from meat may promote the development of colon cancer.
Increased frequency of consumption of alcohol and red meat may result in reduced life expectancy in high-income and upper-middle-income countries.
Men who regularly consume low-carbohydrate diets high in vegetable proteins and fats have less likelihood of developing type 2 diabetes.
