High consumption of red meat and processed meat has been associated with increased risk
of several chronic diseases. We conducted a meta-analysis to summarize the evidence from …

ObjectiveTo examine and quantify the potential dose–response relationship between red
and processed meat consumption and risk of all-cause, cardiovascular and cancer mortality …

An association between processed and red meat consumption and total mortality has been
reported by epidemiological studies; however, there are many controversial reports …

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins,
in particular B vitamins. However, the content of cholesterol and saturated fat is higher than …

Recent evidence from large prospective US and European cohort studies and from meta-
analyses of epidemiological studies indicates that the long-term consumption of increasing …

Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important
nutrients to the diet, for example essential amino acids, vitamins (including B12) and …

The association of meat consumption with mortality and morbidity for non-communicable
diseases has been extensively studied. However, the relation of white meat consumption …

This article has been corrected. The original version (PDF) is appended to this article as a
Supplement. Background: Dietary guidelines generally recommend limiting intake of red …

Background High intakes of red or processed meat may increase the risk of mortality. Our
objective was to determine the relations of red, white, and processed meat intakes to risk for …

Background Red meat consumption has been associated with an increased risk of chronic
diseases. However, its relationship with mortality remains uncertain. Methods We …