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Meat intake and mortality. A prospective study of over half a million people.

High total, cancer, and CVD mortality rates are associated with high intakes of red and processed meat.

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IARC evaluates consumption of red meat and processed meat.

Red and processed meat may be carcinogenic to humans.

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An epidemiologic approach to studying heterocyclic amines.

High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.

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A central role of heme iron in colon carcinogenesis associated with red meat intake.

Heme iron may contribute positively to development of colon cancer associated with red meat consumption.

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A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.

High intake of red and processed meat may promote the development of colorectal cancer in men and women.

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The association of red and processed meat and dietary fibre with colorectal cancer in UK Biobank.

High intake of red and processed meat may increase the risk of developing colorectal cancer, while high dietary fiber consumption is not positively associated with the development of the disease.

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Red meat and processed meat consumption and all-caused mortality: a meta-analysis.

Low intake of red and processed meat may diminish all-cause mortality risk.

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