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10 Οκτ 2022 · A systematic review of evidence from trials evaluating the effect of red meat on cardiovascular risk factors highlighted this replacement effect, showing that the harmful impact of red...
- Metrics
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
10 Οκτ 2022 · For unprocessed red meat, they concluded that there is weak evidence for higher risks of ischemic heart disease (IHD), type 2 diabetes, and colorectal and breast cancer with higher...
Different studies have found that open-flame methods of cooking red meat, especially broiling and barbequing, as well as high-temperature techniques, like roasting in an oven, may further...
29 Αυγ 2017 · Introduction. Consumption of meat, fruit and vegetable has been the focus of epidemiologic research for its potential association with non-communicable diseases, including cancer risk. Findings from meta-analyses of observational studies indicate that consumption of meat would increase the risk of several cancers [ 1 ].
One of the first simulation studies to focus on the health effects of reducing meat consumption estimated that a 50% reduction in meat and dairy replaced by fruit, vegetables, and cereals could result in 36 910 fewer deaths from coronary heart disease, stroke, and cancer per year compared with a baseline of 226 743 deaths from these diseases in ...
While there is some evidence that eating unprocessed red meat is associated with increased risk of disease incidence and mortality, it is weak and insufficient to make stronger or more conclusive recommendations.
In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.
