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Lovers of red and processed meats tend to have a high risk of being diagnosed with colorectal cancer.
Preference for red and processed meats may increase blood levels of uric acid and results in hyperuricemia in middle-aged men and women.
Ardent consumption of red and processed meats may set the stage for the development of colorectal cancer in men and women.
Fondness for processed meats may put an individual at risk of developing colorectal cancer.
Upping the intake of processed meats may make colorectal cancer more likely to occur in an individual.
Greater intake of pro-inflammatory foods, such as refined grains, red and processed meats, may bump up the risk of colorectal cancer in men and women.
Indulgence in processed meats may trigger the development of rectal adenomas—one of the precursors of colorectal cancer.
High dietary ingestion of red and processed meats may increase the incidence of depression in men and women.
Sticking to a meaty diet may fuel the development of non-alcoholic fatty liver disease and liver fibrosis.
Preference for meats may accelerate the aging process in men and women.
