Processed Meats Classified as Cause of Cancer
The International Agency for Research on Cancer released an evaluation of red and processed meat consumption that has created a small media frenzy. An international group of scientists, after a careful review of the accumulated data, has classified processed meat as carcinogenic to humans based on sufficient evidence, and red meat as probably carcinogenic to humans based on limited evidence. …
Read MoreRed Meat Consumption and Breast Cancer Risk
One serving a day of read meat consumed by women during adolescence was associated with a 22% higher risk of premenopausal breast cancer. The same single serving consumed during early adulthood increased the risk by 13%. During this age period mammary glands are the most susceptible to carcinogen exposure. Researchers accounted for all major risk factors. PositiveTip: Red meat is not…
Read MoreRed Meat Raises Risk of Breast Cancer
Eating large amounts of red meat in early adulthood increased the risk of breast cancer. Red meat consumption was analyzed for almost 90,000 women in the Nurses Health Study II. Those consuming the largest amount experienced a 22% increase in breast cancer risk compared to those eating the least. Swapping out red meat for legumes…
Read MoreDiabetes Risk and Red Meat
Increasing red meat consumption may be associated with the development of type 2 diabetes (T2DM). Researchers analyzed data from 149,000 individuals with up to 20 years follow-up. Red meat consumption was analyzed every 4 years by validated food frequency questionnaires. Those who increased their red meat consumption by one-half serving per day experienced a 48%…
Read MoreRed Meat and Colorectal Cancer Survival
Evidence is convincing that consuming red and processed meat increases the risk of colorectal cancer. New research suggests that greater consumption before diagnosis is associated with a higher risk of death after diagnosis. Those who ate the most red and processed meats prior to and after diagnosis experienced 79% higher mortality compared to those who ate…
Read MoreEat Less Red Meat to Cut Diabetes Risk
Increasing the intake of red meat by more than one-half serving daily during a 4 year period was associated with a 48% increase in the risk of type 2 diabetes (P<0.001) compared to those who made no change. This study involved more than 150,000 participants. Reducing red meat intake by the same amount lowered risk…
Read MorePrevent Your Own Cancer
Nearly 50% of all cancer deaths can be prevented. It is reliably estimated that lifestyle and environmental factors are responsible for 42% of the cancers in the United Kingdom. What is true in the UK is likely to be true in much of the industrialized world. The research looked at the contribution to cancer made by…
Read MoreDiabetes and Red Meat Consumption
In the largest study of its kind (204,157 participants followed for 20+ years), Harvard University researchers have found that using whole grains, nuts or low-fat dairy such as yogurt to replace one daily serving of red meat can reduce the risk of type 2 diabetes by 16-35%. Eating only 4 ounces of red meat per…
Read MoreRed Meat Raised Risk of Stroke in Swedish Women
The connection between eating red meat and the risk of ischemic stroke was assessed in a study of more than 34,000 Swedish women. After an average followup time of 10.4 years, the women who consumed 3.6 ounces (102 g) or more daily had 42% higher risk for stroke compared to those who ate 0.9 ounces…
Read MoreRed Meat and Strokes in Women
About 80 percent of strokes are caused when the brain loses blood supply because arteries are blocked. While eating red meat is linked to a higher risk of heart disease, several types of cancer, and high blood pressure, the connection between red meat in the diet and stroke has been less certain until now.In December…
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