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10 Οκτ 2022 · At a lower level of intake, a wide range of healthy or unhealthy diet components might be substituted for red meat and could increase heterogeneity in the health effects of red meat...
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Metrics - Health effects associated with consumption of...
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Full Size Table - Health effects associated with consumption...
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Full Size Image - Health effects associated with consumption...
- Extended Data Fig. 3 Red Meat Consumption and Ischemic Stroke
Extended Data Fig. 3 Red Meat Consumption and Ischemic...
- Extended Data Fig. 1 Prisma Flow Diagram of Unprocessed Red Meat Data Seeking Approach
Extended Data Fig. 1 Prisma Flow Diagram of Unprocessed Red...
- Extended Data Fig. 2 Red Meat Consumption and Type 2 Diabetes
Extended Data Fig. 2 Red Meat Consumption and Type 2...
- Metrics
• Red meat can be an important element of a healthy diet, particularly at specific life stages. • Excess consumption of red meat and processed meat is associated with increased risk of noncommunicable diseases (NCDs). • Current health recommendations suggest that red meat consumption should be between 98 g and 500 g per week for adults.
Do methods of cooking meat change the risk? A. High-temperature cooking methods generate compounds that may contribute to carcinogenic risk, but their role is not yet fully understood.
The relationship between processed meat, red meat, and risk of types of cancer: A Mendelian randomization study. Kaiwen Wu. 1 School of Medicine, Southwest Jiaotong University, Department of Gastroenterology, The Third People's Hospital of Chengdu, The Affiliated Hospital of Southwest Jiaotong University, Chengdu, China. Find articles by Kaiwen Wu.
We found weak evidence of association between unprocessed red meat consumption and colorectal cancer, breast cancer, type 2 diabetes and ischemic heart disease. Moreover, we found no evidence of an association between unprocessed red meat and ischemic stroke or hemorrhagic stroke.
5 Δεκ 2015 · Accumulating scientific evidence has indicated that high consumption of red meat, especially of processed meat, may be associated with an increased risk of major chronic diseases, including type 2 diabetes mellitus (T2DM), cardiovascular disease (CVD) and cancer, and increased mortality risk.
For processed meat intake, hazard ratio for increased risk of cardiovascular disease for two vs zero servings per week was 1·07 (95% CI 1·04–1·11). For unprocessed red meat, hazard ratio for increased risk of cardiovascular disease for two vs zero servings per week was 1·03 (1·01–1·06).
