Red Meat

Higher consumption of red meat, including processed red meat, was associated with a higher risk for cognitive decline and dementia, according to research published in Neurology.

In Healio video exclusive, Suneel Kamath, MD, reports a diet, especially one high in red and processed meats may be linked to an increased risk for early-onset colorectal cancer.

PHILADELPHIA — Individuals who consumed about two weekly servings of processed red meat had a 14% higher risk for dementia, as well as accelerated cognitive aging, vs. those who ate less than three servings a month, according to research.

Reductions in unprocessed red meat and processed meat consumption by 30% over a decade led to substantial reductions in chronic diseases and mortality among adults in the United States, a microsimulation study showed.

Consumption of red meat was linked to an increased risk for type 2 diabetes, whereas replacing red meat with dairy, nuts and legumes reduced that risk, according to a recent study.

Higher intake of total and dairy protein and lower animal protein consumption correlated with a reduced risk for mortality among patients with cirrhosis, according to data published in BMC Gastroenterology.

Healio and Cardiology Today have compiled the top cardiology headlines of April 2023.

Increased consumption of red meat — processed or not — was associated with future risk for ischemic heart disease, according to a large study using data from the UK Biobank.

High overall consumption of ultra-processed food appeared associated with a higher risk for colorectal cancer among men, but not women, according to study results published in The BMJ.

Memorial Sloan Kettering Cancer Center paused a phase 1 trial for a chimeric antigen receptor T-cell therapy to investigate the death of a patient who received the treatment. It was the top story in hematology/oncology last week.