DrCarney.com Blog

Processed meat products may increase heart failure morbidity and 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,...

Regular consumers of processed meats, such as bacon, are more prone to develop stomach cancer than rare- and non-consumers of these types of meats.

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.

Individuals on high meat diets are highly vulnerable to colorectal cancer.

A surge in the risk of oral and oropharyngeal cancer is associated with increased intake of diets rich in processed meats.

High intake of red and processed meats may increase lung cancer risk.

Individuals on diets rich in meat and devoid of fruits, vegetables, and whole grains are highly susceptible to colorectal cancer.

High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.

Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.

Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.