Intake of both processed and unprocessed red meat was associated with all-cause and cause-specific mortality in nine different chronic diseases, in part due to heme iron and nitrate or nitrite, according to a study published in BMJ.
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Red meat intake during childhood leads to earlier onset of puberty in adolescent girls, according to a study published online in the Journal of Nutrition.
Replacing meat with plant protein improves glycemic control in people with diabetes, according to a meta-analysis published in Nutrients.
Various components found in red and processed meat products increase your risk for developing type 2 diabetes, according to a review published in Metabolism: Clinical and Experimental.
Doctors should consider meat-eating to be a risk factor for developing type 2 diabetes, according to an article published this week in the journal Nutrients. Researchers from the Physicians Committee evaluated studies that examined different levels and types of meat consumption and the risk for developing diabetes. Meat-eaters had significantly higher risk of developing diabetes, compared with people who avoided meat. Meat’s effect on diabetes risk appears to be due to its content of saturated fat and heme iron, among other factors.
Red and processed meat products increase women's disease risk, according to a study published in the American Journal of Clinical Nutrition.
Consumption of meat and other animal products is strongly linked to several types of cancer, according to an article published in the journal Nutrients.
Reasons for meat products leading to colorectal cancer are wide-ranging, according to a new review in the journal Nutrition Research.
An increase in animal fat consumption in developing countries is associated with more Alzheimer's disease, according to a new study published in the Journal of Alzheimer's Disease.
Feeding infants red meat is unnecessary and possibly harmful, according to a new paper by Ulka Agarwal, M.D., director of clinical research for the Physicians Committee.