Dietary Fatty Acids and Pancreatic Cancer in the NIH-AARP Diet and Health Study

​Frequent consumers of fatty foods, especially fats from red meat and dairy products, are much more prone to develop pancreatic cancer.

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Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies.

​High dietary intake of red and processed meats may increase pancreatic cancer risk.

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Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition.

​High intake of red and processed meats may increase total, cancer, and cardiovascular mortality risk in both men and women.

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A prospective study of diet and the risk of symptomatic diverticular disease in men.

​Symptomatic diverticular disease is less likely to occur in individuals adhering to a diet high in fiber and low in red meat and fats.

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Preventing diverticular disease. Review of recent evidence on high-fiber diets.

​Exercising regularly and adhering to diets high in fiber, especially fruit and vegetable fiber, and low in red meat, and fat may help prevent the development of diverticular disease.

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Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States.

​Unhealthy lifestyle and dietary habits, such as cigarette smoking, alcohol intake, physical inactivity, and consumption of diets high in red and processed meats and low in fruits, vegetables, fiber, and calcium, may increase an individual's risk of developing cancer.

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Decrease Kidney Failure Risk with Whole Plant Foods

Kidneys And Skeleton
The dietary and other lifestyle choices we make have an effect on almost every aspect of our health. Kidney health is no exception. The findings of the 2010 Global Burden of Disease Study revealed that Chronic Kidney Disease (CKD) is the 27th leading cause of deaths in the world. In the United States, chronic kidney disease is the 9th leading ...
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Cardiovascular Disease Risk Increased by Red Meat

Heart Disease Risk Increase
Consuming animal-based foods containing L-carnitine promotes the development of cardiovascular diseases , such as atherosclerosis, stroke, and myocardial infarction. L-carnitine is a nutrient that helps to transport fatty acids to the mitochondria, the energy-producing furnaces in the cells, for use as fuel. However, the human body can al...
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Non-Hodgkin Lymphoma Risk and Meat Intake

Non-Hodgkin Lymphoma
According to the National Cancer Institute , approximately 2.1 percent of men and women in the United States will be diagnosed with non-Hodgkin lymphoma at some point during their lifetime. Non-Hodgkin lymphoma is a cancer that originates in white blood cells known as lymphocytes. The lymphocytes are an essential component of the immune s...
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Red meat intake and risk of non-Hodgkin lymphoma: a meta-analysis.

Regular consumers of red and processed meats may be highly vulnerable to develop non-Hodgkin lymphoma.

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