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Red and processed meat lovers are liable to suffer from insulin resistance and non-alcoholic fatty liver disease.
Devout consumers of organ meat may be prone to suffering from non-alcoholic fatty liver disease.
Frequent ingestion of red and processed meat may lead to a spike in the risk of non-alcoholic fatty liver disease (NAFLD).
Generous consumers of preserved eggs may be at risk of developing non-alcoholic fatty liver disease (NAFLD).
The odds of suffering from gestational diabetes mellitus may be stacked against pregnant women who enjoy consuming red meat.
Habitual intake of cured meat may aggravate symptoms of asthma.
Elevated risk of colorectal cancer may be found among regular consumers of processed meat.
Excluding red and processed meat from our diet can increase our odds of staying free from colorectal cancer.
Adherence to a diet that promotes the consumption of red and processed meat products may drive up the risk of colorectal cancer.
Eating red and processed meats is tied to higher mortality risk among patients with lung and upper aerodigestive tract cancer.
