One of the most consistent epidemiological associations between diet and human disease
risk is the impact of red meat consumption (beef, pork, and lamb, particularly in processed …

Abstract On October 26, 2015, IARC published a summary of their findings regarding the
association of cancer with consumption of red meat or processed meat (IARC 2015; The …

Abstract The Working Group of the International Agency for Research on Cancer classified
the consumption of processed meat as carcinogenic to humans (Group 1), and classified red …

Meat is one of the staples of the human diet, which provides high-quality nutrients, but that
also constitutes a relevant source of cholesterol and saturated fatty acids. Epidemiologic …

A recent investigation by the World Health Organisation (WHO) has found that the
consumption of processed meat and potentially red meat promotes carcinogenesis and can …

A well known, epidemiologically reproducible risk factor for human carcinomas is the long-
term consumption of “red meat” of mammalian origin. Although multiple theories have …

A role for red and processed meat in the development of colorectal cancer has been
proposed based largely on evidence from observational studies in humans, especially in …

An increasing literature associates high intake of meat, especially red meat and processed
meat with an increased risk of cancers, especially colorectal cancer. There is evidence that …

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 …

The description of “serum sickness” more than a century ago in humans transfused with
animal sera eventually led to identification of a class of human antibodies directed against …