The dangers of hyper-processed meat products - a review of research

1) Red and processed meat consumption and risk of incident coronary
heart disease, stroke, and diabetes mellitus: a systematic review and
meta-analysis (https://bit.ly/3r1QXST);
2) Consumption of cured meats and prospective risk of chronic
obstructive pulmonary disease in women (https://bit.ly/3Azmfno);
3) Prospective study of cured meats consumption and risk of chronic
obstructive pulmonary disease in men (https://bit.ly/3AwXmsm);
4) Meat processing and colon carcinogenesis: cooked, nitrite-treated,
and oxidized high-heme cured meat promotes mucin-depleted foci
in rats (https://bit.ly/3u72qml);
5) Processed meat and colorectal cancer: a review of epidemiologic
and experimental evidence (https://bit.ly/3IFFbna);
6) Red and processed meat intake and risk of colorectal adenomas:
a systematic review and meta-analysis of epidemiological studies
(https://bit.ly/3IKcNR7);
7) 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen
in high-temperature-cooked meat, and breast cancer risk
(https://bit.ly/3ACh9qC);
8) A prospective study of meat and meat mutagens and prostate cancer
risk (https://bit.ly/3o1qZgn);
9) Urinary sodium and potassium excretion and risk of cardiovascular
events (https://bit.ly/3nWFkLi);
10) Mechanism of salt-sensitive hypertension: focus on adrenal and
sympathetic nervous systems (https://bit.ly/3H758eY).

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