DrCarney.com Blog

Generous intake of meat may increase inflammatory bowel disease risk.

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

Regular consumers of processed meats may have a high tendency to develop diabetes mellitus and coronary heart disease (CHD).

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

Weight and foods may have more effect on colorectal cancer risk than genetic factors.

A surge in the risk of heart failure is associated with women who are regular consumers of processed meat products.

Habitual consumers of diets high in sodium, sugary beverages, and processed meats and low in fruits, vegetables, and nuts are more likely to suffer and die from stroke, heart disease, and type 2 diabetes.

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,...

Individuals who regularly consumed dairy products, such as milk, butter, and margarine, may have a high tendency to develop stomach cancer.

High intake of milk and milk products may increase ovarian cancer risk.

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.