Observational studies link both processed and unprocessed red meat consumption to an increased risk of certain cancers, notably colorectal and breast cancers.
High consumption of processed and unprocessed meats is associated with a 9% and 6% greater risk of developing breast cancer, respectively.
Using nitrites to cure meat, smoking meats, and high heat cooking methods like grilling can produce cancer-causing compounds.
Using nitrites to cure meat, smoking meats, and high heat cooking methods like grilling can produce cancer-causing compounds.
A review of 15 studies found that those who consumed the highest amounts of processed and unprocessed red meats were 27% and 15% more likely to develop type 2 diabetes, respectively.
More high-quality research is needed to evaluate the relationship between red meat intake and type 2 diabetes and to determine if other factors are involved.
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